Cut the Puccia in half and toast it in a preheated oven for a few minutes. Remove the Puccia and spread the pumpkin cream on the base. Cut the mozzarella into slices, placing them on the pumpkin cream and then distribute the previously boiled, salted, and sautéed chard on top. Add the fresh cod fillet cut into 1 cm slices and seared in a pan with a little oil. Finally, sprinkle some pomegranate grains and season with extra-virgin olive oil.