Flour the slices of meat thoroughly.
Pour the butter and 2 tablespoons of oil into a large pan, melt them and mix them together. Add the peeled garlic clove and a few sprigs of fresh thyme. Add the floured meat slices and brown them for 3 minutes per side.
Blend with the Marsala and let it evaporate for a few minutes.
Lower the heat and, while the sauce thickens, arrange the sliced Speck Alto Adige PGI and the sweet Provolone Valpadana PDO in thin flakes on the meat.
Cover with the lid and cook for another couple of minutes, until the cheese has melted well.
Sprinkle with more fresh thyme and serve.
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