Pizza by
Paolo De Simone
For Paolo De Simone, pizza is more than just a dish; it’s a journey of flavours, a tale of tradition, land, and passion. His vision stems from a love for bread, which has driven his constant research and innovation. Paolo’s doughs follow long leavening times—36 to 48 hours—and are made with the highest quality flours, such as those from Mulino Caputo, ensuring a light, digestible, and flavourful pizza. But what makes Modus pizza truly unique is the attention to detail. From Paestum buffalo mozzarella to tomatoes from the Agro Sarnese-Nocerino area, and fresh blue fish from Cilento, every ingredient is chosen with love and tells a piece of Paolo’s story.
The two sides of pizza by Paolo:
Cilento pizza
A return to roots, with a dough that evokes homemade bread baked by Cilento’s farming families. A rustic and authentic pizza, simple yet rich in history, offered in four variations that showcase the raw materials.
Neapolitan pizza revisited
"Pizza is my way of bringing Cilento to the table—a piece of my life and my land in every single bite."
