Start by dividing the broccoli into florets, wash under running water and cook them in abundant salted water for about 5 minutes. Drain and let them cool.
Cut the cheese into small pieces.
Take a rectangular baking dish or a loaf pan and unroll the puff pastry on it.
Arrange all the ingredients alternating them: broccoli florets, cheese and smoked pancetta Fiammiferi. Add a little pepper and a drizzle of oil and sprinkle with grated cheese. Fold the edges of the pastry in and bake at 180 °C for 20/25 minutes. Remove from the oven, let it cool and serve.