Pizzerias and gastronomies in Milan

THE ESSENCE OF CILENTO

Chef Paolo De Simone brings a selection of his Cilento to Milan: curated products, knowledge of the local area, and a direct relationship with the producers.

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Banco della gastronomia Modus con crocchè, verdure e piatti pronti, e un addetto che serve un piatto

Marchio europeo DOP, Denominazione di Origine Protetta

Marchio europeo dell'agricoltura biologica, stelle bianche su fondo verde

Marchio Eccellenze Italiane 2025 con coccarda tricolore e corona di alloro

Vetrofania 50 Top Pizza Forno Verde 2026, scritta bianca su fondo verde

Paolo De Simone sorride con il mento appoggiato alla mano, con dei limoni accanto

The story of Modus

EVERYTHING STARTS FROM CILENTO

It all begins in Vallo della Lucania, in the heart of the Cilento territory, in 2010 with Storie di Pane.

In 2022, that world arrived in Milan with pizzerias and gastronomies and a basic idea: Simple Eating.

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Dining out in Milan or at your place

THREE WAYS TO EXPERIENCE MODUS

Pizza margherita su un piatto davanti all'insegna Modus Semplice Mangiare

01

MODUS PIZZERIAS

Our doughs are made from sourdough starter and stone-ground ancient grain flours. They rest for between 36 and 48 hours.

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Spatola che serve piatti pronti dalla vetrina della gastronomia

02

MODUS GASTRONOMIES

For a quick lunch, a light dinner, or to take away, you'll find our Cilento recipes, which rotate according to the seasons.

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03

MODUS ON YOUR TABLE

The Cilento products we use in our kitchens every day will soon be arriving at your home, too.

Confezioni di cantucci Storie di Pane sullo scaffale

Preserved in oil and Salt-cured

BEYOND THE PLATE

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Paolo De Simone in giacca da chef nella cartolina 50 Top Pizza Italia 2026 per Modus Milano, Forno Verde

FORNO VERDE 2026

The Pizzeria Modus in Milan, led by pizza chef Paolo De Simone, has received the prestigious Forno Verde 2026 award from the 50 Top Pizza guide, a special prize dedicated to pizzerias that excel in environmental sustainability and the use of locally-sourced ingredients.

Supply chain

CILENTO IN MILAN

The journey of our ingredients, in three stages.

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Addetta della gastronomia Modus che impiatta un piatto di carne e verdure con le pinze

Teglia di melanzane al pomodoro con basilico, tenuta da un addetto con grembiule Modus

In Vallo della Lucania since 2010

Storie di Pane

Bakery, gourmet shop and wine bar in the heart of the Cilento region. Our wood-fired oven bakes bread made from ancient, stone-ground, 100% whole-wheat grains: the same flour used for the Cilento-style pizza at Modus.

Selected, visited, and vetted by Paolo De Simone

KNOWN PRODUCERS

Custodians of ancient grains, family-run oil mills, pasta factories, and wineries: over 20 producers from the Cilento region, personally selected and visited by Paolo De Simone.

From Cilento to Milan, every day

DELIVERY EVERY MORNING

Every day, the logistics system devised by Paolo De Simone brings products from Cilento to Milan, directly from the producer to the kitchens of our pizzerias and gastronomies.

The design behind the products

THE SUBSTANCE OF A LAND

Paolo De Simone’s roots run deep in the Cilento region. That is where the products you find in the dishes at our pizzerias and gastronomies come from every day.
The result is a dish that knows where it comes from.

DISCOVER THE SUPPLY CHAIN

THE ESSENCE OF CILENTO

EVERYTHING STARTS FROM CILENTO

THREE WAYS TO EXPERIENCE MODUS

MODUS PIZZERIAS