As part of the prestigious official calendar of 50 Top Pizza Italia, Modus Milano had the honor of hosting an extraordinary culinary event: “Territori & Contaminazioni” (“Territories & Contaminations”), a gourmet experience that redefined the boundaries of pizza, transforming it into an authentic signature narrative. This exclusive appointment enchanted both the public and critics, confirming Modus Milano as a permanent laboratory of gastronomic research and experimentation.
A meeting of Italian excellence at Modus Milano
The event featured the collaboration of three great masters of Italian cuisine: our Master Pizzaiolo and Patron Paolo De Simone, the soul of Modus Milano and an interpreter of Cilento traditions in the fashion capital; Chef Cesare Battisti of the Ratanà restaurant, a symbol of the new Lombard cuisine; and Master Pastry Chef Giuseppe Manilia, who delighted attendees with a world-premiere creation.
The evening was a true four-handed sensory journey, where pizza was the undisputed protagonist, elevated through excellent raw materials, surprising pairings, and refined culinary mastery. The menu was designed to tell the story of Italy through creative cross-pollinations and rigorous gastronomic research, highlighting the philosophy that links quality to craftsmanship, sustainability, and the promotion of the Cilento territory, pillars of the Modus Milano offering.
The evening's menu: a gastronomic tale signed by Modus Milano
Guests had the privilege of enjoying a sensory path that ranged from innovative creations to reinterpretations of classics.
Among the dishes most appreciated by the guests in the dining room were the zucchini flower soup with toasted bread, a hymn to simplicity and authentic taste; and the soft focaccia with vitello tonnato: a perfect pairing between the lightness of the focaccia and the richness of Piedmontese Fassona beef and Salina capers. The star of the evening, the pizza, was served fried with white Cilento figs, Cilento culaccia, and buffalo stracciatella: an explosion of flavors and textures that celebrates the land of Cilento, the home of the Mediterranean diet, as well as in the Cilento-marinated version, which consistently highlights the tradition and authentic identity of the Cilento region.
Peppers and anchovies, Parmigiana, and Pizzaiola with a surprising beef tartare were the creations signed by Chef Battisti that demonstrated how pizza can be a prominent dish for haute cuisine. The dessert was entrusted to the exclusive Aragostina by Master Pastry Chef Manilia, a dessert presented in a world premiere that closed the evening in an unforgettable way.
Territori & Contaminazioni: a success for the philosophy of Modus Milano
“Territori & Contaminazioni” was an immersive experience that fused tradition with contemporary style, demonstrating how pizza, from a popular symbol, can become a universal culinary language to tell stories of places and people, sustainability and craftsmanship. The success of this evening made “Territori & Contaminazioni” a memorable event among those organized for 50 Top Pizza Italia. Modus Milano continues its mission of commitment to research and innovation, bringing the excellence of Italian and Cilento regional cuisine to the table and offering unique gastronomic experiences.
