Autumn brings bold flavours, seasonal ingredients and surprising pairings to the kitchen. Marco Montuori has turned them into a recipe for Olio Basso: an Autumn Pinsa Romana with mushrooms, chestnuts, stracciatella and 'nduja.

Marco is a pizza chef and the founder of Pinsa School, where every year he trains food industry professionals in Italy and abroad. He prepared this recipe on video in the Pinsa School kitchen. Chanterelle mushrooms bring delicacy, chestnuts sweetness, stracciatella creaminess and 'nduja a spicy kick. The base is a Pinsa Romana, crisp outside and soft inside.

[Watch the video →]