Our pizzerias

PIZZA ACCORDING TO
PAOLO DE SIMONE

Modus's pizza is born from bread. Paolo De Simone learned the secrets of natural leavening from his grandmother and brought them first to Storie di Pane, in Vallo della Lucania, and then to the ovens of Milan.

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Cameriere di Modus con due pizze in mano Paolo De Simone, in giacca da chef, davanti alla cucina di Modus
Marchio europeo DOP, Denominazione di Origine Protetta
Logo 50 Top Pizza, bianco su fondo rosso
Logo Identità Golose con un cucchiaio
Logo del Museo Vivente della Dieta Mediterranea, versione chiara
Logo Pizza Awards Italia 2025, scritta gialla con una stella
Marchio Eccellenze Italiane 2025 con coccarda tricolore e corona di alloro
Logo Elementi, scritta bianca su fondo rosso
Where are we

OUR LOCATIONS IN MILAN

You sit down as if at home, with a stone oven and a Cilento supply chain: every ingredient bears the name of a producer that Paolo De Simone knows personally.

Sala della pizzeria Modus con luci a tubo, tavoli e sedie colorate

MODUS VIA MAFFEI

12 Andrea Maffei Street · 20135 Milan

Every day, from 12.30 pm to 2.30 pm and from 7.00 pm to 11.30 pm

BOOKMAP
Sala della pizzeria Modus con pareti in mattoni, luci a tubo e tavoli

MODUS CORSO MAGENTA

Corso Magenta, 25 · 20123 Milan

Every day, from 12.30 pm to 2.30 pm and from 7.00 pm to 11.30 pm

BOOKMAP
Our philosophy

WHAT MAKES A MODUS PIZZA

Everything starts with stone-ground ancient grain flour and a dough that takes its time. Then come the tomato and extra virgin olive oil from Cilento, and finally, the oven.

discover the supply chain
Pizza margherita su un piatto davanti all'insegna Modus Semplice Mangiare
Chef al lavoro al banco della cucina di Modus
Pizza di Modus appena sfornata con pomodoro e basilico

PAOLO DE SIMONE'S DOUGHS FOLLOW TIME

Every dough rests between 36 and 48 hours: the time needed for the sourdough to create a light, digestible pizza full of flavor. It is Digestible by Design.

It is time that teaches us about Cilento, where one learns when to harvest and how to cut.

The Supply Chain

ANCIENT GRAINS

With the Guardian Farmers of the Cilento National Park, we protect a living grain. We stone-grind it and leave it 100% whole grain: one kilo of wheat becomes one kilo of flour, the same one used for our Cilento pizza and the bread at Storie di Pane.

Cilento and Neapolitan pizza

The two souls of pizza according to Paolo De Simone

Two pizzas with different stories emerge from the Modus oven: the rustic Cilento pizza and the Neapolitan one, reinterpreted using the products of our land.

Mano che stacca una fetta da una pizza al pomodoro
Rustic, farmhouse-style, homemade

CILENTAN PIZZA

The dough is reminiscent of the bread that farming families in Cilento used to make at home. A simple pizza, in four variations that put raw materials at the center.

Pizza margherita sollevata con la pala da un pizzaiolo
Soft, light, Mediterranean

NEAPOLITAN PIZZA REVISITED

The high crust of the Neapolitan tradition, topped with the flavors of Cilento: seasonal vegetables, fresh dairy products, and local ingredients.

From our kitchen to yours

CILENTO IS COMING TO YOUR HOME

Every morning, our producers' products reach the Modus kitchens in Milan. Soon they will arrive at your home too. Leave us your email and we will let you know when they are ready.

Gastronomia Modus con bancone, cucina a vista e tavoli Gastronomia Modus con bancone, cucina a vista e tavoli