Modus Pizzeria is a dream brought to life by the expert hands of Paolo De Simone, a craftsman of taste whose roots lie in Cilento, the land that gave birth to the Mediterranean diet.
Paolo De Simone’s journey through land, bread, and memory
There are stories that originate in a specific place.
And then there are stories that carry that place within them, wherever they go.
Paolo De Simone’s story begins in Cilento—a land of slow seasons, hands that work the earth, and a food culture that gave rise to the Mediterranean diet.
In Vallo della Lucania, with Storie di Pane (Stories of Bread), Paolo had already transformed bread-making into storytelling. Each dough held a memory: that of the grains, the land, and the gestures handed down through generations.
But some stories don’t stop.
They move.
And so that knowledge found a new home.
Milan.
A dream takes shape
In 2022, Modus is born.
Not just a pizzeria, but a space where Cilento meets the city.
A project built with the same patience with which dough is kneaded: respecting the timing, listening to the ingredients, letting the earth guide the result.
The roots remain intact—seasonality, simplicity, quality—but find a new form of expression.
Milan is not a distance to be bridged, but a place to express who you are.
Pizza as a story
For Paolo De Simone, pizza is not just a dish.
It is a journey through flavors.
It all stems from a love of bread — from continuous research that translates into long-rise doughs, 36–48 hours, where time becomes an essential ingredient. The selected flours, including those from Mulino Caputo, allow for a light and digestible structure, capable of enhancing without weighing down.
But it is in the details that the soul of Modus emerges.
Buffalo mozzarella from Paestum, tomatoes from the Sarnese-Nocerino countryside, blue fish from Cilento: each ingredient is not just a raw material, but a fragment of a personal and territorial history.
As Paolo says:
“Pizza is my way of bringing Cilento to the table: a piece of my life and my territory, in every single bite.”
Back to basics
Modus’ philosophy is a conscious return to the earth. Fresh vegetables, seasonal ingredients, patiently prepared leavened products.
There is no search for effect, but respect for the ingredients. Each element retains its own identity.
Tradition and innovation are not opposed: they dialogue.
Long-rise dough and simple fillings create a balance that enhances the natural flavor without overpowering it.
Traditional Cilento dishes also feature prominently and are of the highest quality.
And the hospitality is no less impressive. Qualified and friendly staff make you feel right at home.
In a fast-paced city like Milan, Modus introduces a different tempo. A tempo made up of waiting, rising, measured gestures.
Cilento is not adapted to the urban rhythm.
It is listened to.
And Milan becomes the place where this tradition finds a new voice.
The future has roots
Modus is a bridge.
Between the land and the city.
Between memory and possibility.
Because even in the heart of Milan, some stories continue to speak the language of their origins.
