We start by slicing the peppers and marinating them with honey, salt, oil, and vinegar.
Meanwhile, put some butter in a pan, add the flour, the boiled pumpkin and cook with a little herbs with the lid on and let it flavour. Add a little water and blend everything until you get a coarse mixture.
We take the focaccia dough, put a little oil in a pan and roll out the dough.
Bake the focaccia until golden brown, then cut it in half. We spread a generous amount of Gorgonzola Dolce Igor on top, add the capocollo, the marinated friggitelli peppers and finally the pumpkin cream, and close with the other half.