Start by roasting the pumpkin in foil with rosemary and sage at 200°C, until it has a soft consistency (around an hour). Alternatively, to speed things up, cook it in a pan.

Once cooked, mash the pumpkin and leave it to cool, then mix it with flour, water, yeast, salt and oil. Knead until you get a soft, smooth mixture and let it rise for 3 hours at room temperature.

Then, make nine 100 g balls and let it rise in an oiled dough cutter until it has doubled in size (around 2 hours). At this point, brush with oil, press your fingers into the dough and add crunchy pumpkin seeds.

Put into the bottom of a fan oven and bake for 15-20 minutes at 190°C.

Once cooked, cut in half and fill with cream of taleggio and some slices of Prosciutto di San Daniele.