Lay the pork loin slices on a board and pound them slightly. Arrange a Parma Ham slice and some shaved Parmigiano Reggiano on each loin slice. For each slice, fold in the edges on either side and roll them up, finish with a toothpick to hold them together.
Heat butter, oil and sage leaves in a pan. Add the rolls and sauté, turning them and simmering with white wine until reduced. Cook for 30 minutes over gentle heat.