Lay the slices of Coppa on a flat surface, spacing them out.

Place each slice of meat on a slice of Coppa.

In the centre of each slice add a rectangle of scamorza cheese, or some other type of cheese to your liking.

Roll up the slices at one end, taking care to tighten them well to prevent the filling from coming out during cooking.

Now close the rolls with kitchen string or a toothpick.

Put the butter in a non-stick frying pan.

Place the stuffed meat rolls in the pan and fry for a few minutes with the lid on, turning the rolls gently. Add salt to taste.