1) Melt 2 teaspoons of butter in a saucepan over low heat, add the sifted flour and dilute with a quarter of warm milk. Bring to a boil, stirring with a wooden spoon, then add the diced fontina cheese and let it melt completely. Season with salt and pepper.
2) Finely chop 5 or 6 sage leaves, add them to the cheese mixture and let it rest.
3) Lay the slices of speck on a cutting board, and spread a spoonful of cream cheese on each one. Roll up each slice and form rolls that you will close with a toothpick. Arrange the rolls in a baking dish previously oiled with extra virgin oil, and bake in oven at 400°F for 5 minutes.