Sprinkle the surface with pumpkin cream. Bake the pinsa in a preheated oven for 7 min at 220°C. Remove from the oven and dress with stracciatella, mushrooms, capocollo, and pieces of pecorino cheese flavoured with wine. Complete the seasoning with previously washed and cut chives and pomegranate grains. Cut in 6 pieces and serve. Enjoy!