Remove the leaves from the radicchio and wash them well. Without draining, slice the radicchio crosswise and then again into strips. Place it in a pan with the onion, the vegetable broth, 2 tablespoons olive oil, and salt. Cook slowly until the radicchio is very tender. At the end, add the wine and let it evaporate. Add the speck cut into strips and let it rest.

Prepare the béchamel sauce, then slice the smoked scamorza into sticks. Before assembling the cannelloni, add 2 tablespoons of béchamel to the radicchio mixture and mix well so the filling is soft.

On a cutting board, lay out the lasagna noodles. Spread the cooked radicchio with speck and béchamel on each noodle, add one or two sticks of scamorza, and roll up.

Place the rolls on a baking sheet (spread the bottom with butter so the cannelloni don't stick) and arrange them side by side. Top with a layer of béchamel and finish with a layer of grated Parmesan. Bake for 25 minutes at 350°F (180°C), then broil at the end to brown the top. Remove the baking sheet from the oven and let cool slightly before serving. (It's tastier and healthier when warm.)