Preheat grill.

Check calamari for any cartilage and cut into 3 cm pieces. Place calamari in a 6 litre saucepan and add olive oil, garlic cloves, chilis, wine and tomato sauce and bring to a boil. Lower heat to a high simmer and cook 1 hour.

Meanwhile, place ramps on grill until wilted, about 1 minute. Remove and allow to cool. Chop cooled ramps into 1 cm pieces, place in a mixing bowl with remaining oil and marjoram leaves and stir to blend.

When calamari is tender, season with salt and pepper. Place bread on grill and toast. Remove and spoon ramp mixture over bread, divide calamari among four bowls, top with a bruschetta and serve.