Use a sharp knife to remove any unwanted, callous parts from the meat; cut it open “a libro” (= like a book) and season with salt and pepper. Finely chop the leaves of 2 sprigs of rosemary, 2 sage leaves, and the cloves of garlic with some salt and pepper. Use the tip of a knife to make 6-7 incisions, about 1 cm deep, here and there in the meat; insert some of the chopped herb mixture into each one. “Close” the meat and tie it up with kitchen string. Insert the slices of bacon and remaining rosemary and sage between the meat and the string. Season with some more salt and pepper and place it in a roasting pan, with 3-4 spoonfuls of olive oil in the bottom; drizzle the remaining oil over the top and cover with a sheet of aluminium foil. Cook in a preheated oven, at 160 °C, for roughly 2 hours. Half way through the cooking time take the pan out of the oven, remove the foil and pour in the white wine; cover the pan again and continue cooking, basting the meat with a few spoonfuls of its juices once or twice. After 2 hours check to see whether it is well browned, and if it isn’t, remove the foil, increase the temperature to 200 °C and cook for another 10-15 minutes, turning the meat from time to time so it becomes a nice golden brown. When you take it out of the oven, leave it to cool down; then remove the string and slice it on a carving board. Arrange the slices of meat on a serving dish and drizzle over it some of the “sauce” that has formed in the bottom of the pan, nice and hot. Serve accompanied by the rest of the “sauce” from the pan and... buon appetito!