Fried marinated pumpkin

For 8 people
800 g pumpkin (preferably hokkaido)
flour
oil for frying
soy sauce (shoyu)
apple cider vinegar
water
sage

First prepare the carpione with half a cup of shoyu, half of apple cider vinegar and a little water, then break up with your hands a dozen sage leaves and put them in marinade.
Then cut the pumpkin into 1 cm thick slices and width of about 4 cm.
Flour them well on both sides and fry in a pan with olive oil or corn.
Dry them on paper towels and place them on a baking sheet wide and low, then cover with the marinade prepared earlier and let rest a few hours before serving.