The pizza scene in Milan is among the most competitive in Italy, yet in recent years one name has appeared more and more frequently in industry guides and rankings: Modus, the project by Paolo De Simone that brings the ingredients and recipes of the Cilento region to the city. In this article, we explore the Cilento-style pizzas at Modus cited by Milanese food critics, what makes them different, and where to taste them.
What are the Cilento-style pizzas at Modus Milano?
The Cilento-style pizzas at Modus are recipes that reinterpret the gastronomic tradition of Cilento—a UNESCO heritage land and cradle of the Mediterranean Diet—in the style of contemporary Neapolitan pizza. Modus works with two doughs that rest between 36 and 48 hours. The contemporary pizza uses Mulino Caputo type 0 and type 1 flour. The "like in the old days" (come una volta) Cilento-style pizza uses sourdough and 100% whole-wheat flour, stone-ground from native Cilento grains. The ingredients come from small local agricultural and fishing supply chains, which have brought Paolo De Simone's dishes to the attention of Milanese food critics.
Why are Modus pizzas considered among the best in Milan?
In recent months, various publications specializing in the Milanese food scene have included Modus's Cilento-style pizzas in their guides and rankings. Paolo De Simone, founder of Modus and Ambassador of the Mediterranean Diet, has also earned the Tre Spicchi (Three Slices) award from Gambero Rosso in their Pizzerie d'Italia guide and reached 37th place among the top 50 pizza makers in Italy at the Pizza Awards Italia 2025.
What makes the Primavera Cilentana unique?
Among the pizzas most cited in Milanese guides is the Primavera Cilentana: yellow cherry tomatoes, mozzarella wrapped in myrtle leaves (mozzarella nella mortella), zucchini flowers, and Menaica anchovies—a Slow Food Presidium product caught using a traditional technique along the Cilento coast between Pisciotta and Camerota. It is an example of how Modus uses niche products, difficult to find outside of Cilento, to build a menu that tells the story of the region one dish at a time.
Which other Cilento-style pizzas should you try at Modus?
Alongside the Primavera Cilentana is the Marinara Cilentana: tomato, garlic, olives, anchovies, capers, oregano, and extra virgin olive oil. The menu changes with the seasons, so the pizzas available vary throughout the year: the easiest way to learn about the current offerings is to ask at the pizzeria.
Where to eat Cilento-style pizza in Milan?
Modus's Cilento-style pizzas can be found at both of the pizzeria's locations: Via Andrea Maffei 12 and Corso Magenta 25, both just a few minutes from Milan's historic center. These are complemented by the Modus gourmet shops (gastronomie), where you can purchase the same Cilento products used in the pizzeria, from Menaica anchovies to Cilento extra virgin olive oil, to take home with you.
What makes a Cilento-style pizza different from a classic Neapolitan one?
The technical base (long-fermentation dough, high-temperature baking) comes from the Neapolitan tradition. The raw ingredients come from Cilento: Modus uses typical products, often under Slow Food protection, from Menaica anchovies to mozzarella in myrtle leaves, up to artisanal preserves, and—for the "like in the old days" pizza—whole-wheat flour from native grains. In this way, they bring to the table a territory with a profound gastronomic tradition: Cilento has been the emblematic Italian community for the Mediterranean Diet, a UNESCO World Heritage site since 2010.
Frequently asked questions
What is the most famous Cilento-style pizza at Modus Milano?
The Primavera Cilentana, with Menaica anchovies and mozzarella in myrtle leaves, is the most frequently cited pizza in Milanese food guides and rankings.
Where are the Modus pizzerias in Milan located?
Modus has two locations: Via Andrea Maffei 12 and Corso Magenta 25, both in Milan.
What awards has Paolo De Simone received?
Tre Spicchi from Gambero Rosso in the Pizzerie d'Italia guide and 37th place among the top 50 pizza makers in Italy at the Pizza Awards Italia 2025. He has also been an Ambassador of the Mediterranean Diet in the World since 2024.
What are Menaica anchovies?
They are a Slow Food Presidium product, caught using an ancient traditional technique along the Cilento coast between Pisciotta and Camerota, processed by hand, and preserved in salt.
