Clean the mushrooms and cut them into 2 parts.
Clean the pumpkin and cut it into cubes.
Chop a shallot and a small sprig of rosemary.
In a saucepan add a tablespoon of oil, shallots, chopped rosemary, pumpkin, mushrooms, salt and pepper.
Brown well for a few minutes, stirring constantly.
Add half glass of white wine and cook, at very low heat, until all the vegetables are cooked.
Toast a slice of Pugliese-type bread in the oven and place two tablespoons of the cooked vegetables on the bread Finish with the spicy salami slices.
