In Milan, in the beating heart of the city, Modus Pizzeria is much more than a pizzeria. It is a place where pizza becomes an authentic expression of the Mediterranean Diet, with select ingredients and dough that speaks the language of time, patience, and tradition.
Signed by Paolo De Simone, a Cilento-born chef and ambassador of the Mediterranean Diet, the new menu is a true journey through the flavors of the South. Each pizza is a tribute to the land, its aromas, and its rural history, transformed into contemporary taste.
Among the new additions that highlight the strong connection to the Cilento region:
- Escarole, Menaica anchovies, olives, and capers: a timeless classic, revisited with iconic ingredients from the Cilento coast, such as Slow Food Presidium Menaica anchovies, for a savory, intense, and memorable pizza.
- Pumpkin cream, fior di latte, eggplant, Piennolo tomato, goat's milk cacioricotta, and crusco pepper: a rich and balanced composition that combines sweetness, savoriness, and crunch in every bite.
Alongside these pizzas that tell the story of the territory, the menu is enriched with original and delicious offerings:
- Broccoli and sausage: a great classic with a Modus twist, where the balance between rustic ingredients and light dough wins you over from the first bite.
- Pumpkin carbonara: a creative and surprising dish that reinterprets a Roman icon in a vegetarian and Mediterranean style.
- Oscar and Mario: a triumph of taste enclosed in a crust filled with ricotta, with fresh sausage, smoked provola, eggplant, a dusting of pepper, and shaved Parmesan. Simply unmissable.
At Modus, pizza is not fast food: it is culture, research, respect for raw materials, and a desire to share a genuine moment. Each dough is made with select flours and long leavening to ensure digestibility and authentic flavor, in the true Mediterranean spirit.
The new menu is already available. Come discover it and let yourself be surprised by a pizza that smells of the South, designed for those who love to eat well, with taste and awareness.
