Paolo De Simone, founder of Modus Pizzeria and Modus Gastronomia as well as Ambassador of the Mediterranean Diet, is among the prestigious protagonists of the new edition of the Coca-Cola Pizza Village, which will be held from September 2 to 7, 2025, in the splendid CityLife Park. A week full of events, and in particular, Wednesday, September 3, will be entirely dedicated to a masterclass (already sold out) that will open with Gino Sorbillo and continue with Paolo De Simone in collaboration with Casa Caputo. The focus of the lesson will be the art of artisanal pizza, an event designed to offer practical knowledge and creative insights, thanks to the presence of Mulino Caputo, which has been processing wheat with generosity and passion since 1924 to provide professionals and enthusiasts of the "white art" with the highest quality flours, supported on this occasion by the experience of Paolo De Simone, who will "teach" a non-professional audience all the techniques to make an authentic pizza "at home." During the lesson, Paolo De Simone will present and propose a special pizza: fig and culatello pizza (Cilento white fig, culatello, buffalo stracciatella, lemon).
For the third consecutive year, Milan hosts the quintessential Italian food festival, a mix of music, entertainment, activities for adults and children, and presentations of excellent raw materials used by the best Italian master pizza makers, including Paolo De Simone, chef and beating heart of the Modus chain in Milan, which for years has been pursuing a gastronomic approach focused on respect for the environment, health, and the promotion of local ingredients. As an Ambassador of the Mediterranean Diet, De Simone has always combined the genuineness of products with a commitment to waste reduction, proposing dishes that tell stories of territories and traditions for a more sustainable future.
Paolo De Simone's masterclass, scheduled for Wednesday, September 3, at the Coca-Cola Pizza Village in Milan, is a project that goes beyond taste to become an expression of a broader message: valuing raw materials, respecting nature's timing, and artisanal tradition in line with his idea of pizza, which blends two souls: on one hand, a more rustic Cilento version rooted in the tradition of homemade bread; on the other, a reinterpreted Neapolitan-style pizza with soft, airy dough and toppings linked to the Mediterranean diet of which Paolo is an Ambassador.
