Cut the Puccia in half and toast it in a preheated oven for a few minutes. Take out the Puccia and spread the pumpkin cream on the base. Slice the fior di latte mozzarella laying them on the pumpkin cream and afterwards distribute the previously boiled, salted and sauteed chard. Add the fresh cod fillet cut into 1 cm slices and pan seared with a little oil. Finally, sprinkle some pomegranate seeds and drizzle with extra virgin olive oil.