The Modus supply chain

Luca Cella grew up between the sea of his mother’s family, fishermen for generations, and the land of his father, Mario. In 2015, he opened his workshop in Palinuro: the tuna is cooked in water and preserved in Cilento extra virgin olive oil, following the recipes that local women have used at home for generations.

The Rotolo family has been making wine in Rutino for three generations: Alfonso's grandfather planted the first vineyard in 1938. Alfonso works with Fiano and Aglianico, and in the 90s he was among the first to establish Fiano as the white wine of the region. Valentina is his Fiano, Le Ghiandaie his Aglianico.

In Vallo della Lucania, the Cobellis family owns about 300 hectares of olive groves, livestock farms, and vineyards. Massimo Cobellis has dedicated a portion of the land bought by his father in the 1970s to vines; the first bottling dates back to 2006. Piscriddi, made from Barbera, Sangiovese, and Aglianico, is produced in the Vigna dei Russi; Thumos, a pure Greco, in the Vigna delle Starze.

Fattoria Ambrosio has been producing olive oil in Salento since 1938 and is led by third-generation owner Massimo Ambrosio. In 2025, Flos Olei named it Company of the Year; its RISERVA won the Leone d'Oro Blend Italia 2020, the Sol d'Oro, and the Tre Foglie from Gambero Rosso.

In Roccagloriosa, at the foot of Mount Bulgheria, the Cavalieri family has been raising bees since the 1980s, between the Mingardo and Bussento valleys. The honey is extracted from the combs, left to settle, and goes into the jar just as the bees made it. Cavalieri also provides hulled spelt.

The Iannicelli family has been growing olive trees in Ceraso since 1898 and is now in its fifth generation, with trees that are about four hundred years old and certified organic oil. In the nineteenth century, Enrico Iannicelli exported oil as far as South America under the brands Progresso and Avanzamento, which today return to the labels.

In the 1970s, Luigi Maffini's father planted the first vines. In 1996, Luigi and his wife Raffaella bottled the first Kratos, their Fiano. Today, they cultivate vineyards in Castellabate, near the sea, and on the hills of Giungano and Trentinara, using organic methods. Kleos is their Aglianico, aged in oak barriques.

Francesco Vastola founded the Maida farm in Paestum, on the plain just a stone's throw from the Greek temples, and today runs it together with his son Fabrizio. He was the first to replant the Capaccio yellow tomato in the area, a nearly abandoned variety that he succeeded in having included in the Regional Register of Genetic Resources.

The Gentile brand was founded in Gragnano in 1876. In the 1980s, the Zampino family took it over: pasta maker Natale Zampino began with hand-crafted fusilli, and today the company is led by his son Alberto. The pasta is dried slowly using the Cirillo method and packaged by hand at the "Il 1650" factory in the Valley of the Mills.

Paolo De Simone opened Storie di Pane in Vallo della Lucania in 2010. A bakery, gourmet shop, rotisserie, café, and wine bar coexist around the wood-fired oven hand-built by master craftsman Stefano Ferrara of Naples. Ancient Cilento grains are stone-ground as whole kernels, including the germ and bran.

Terra Dura is handmade by an artisanal pasta factory in Cilento using 100% Italian wheat, 50% of which is from Cilento. From the Cilento peasant kitchen come fusilli, cavatelli, lagane, and carob pasta, made with durum wheat and carob flour.