A steadily rising path, marked by important milestones. Daniela Sansone, originally from Cilento and now chef at Modus Milano in Corso Magenta, brings the true essence of the flavors of her homeland to the heart of the city, reinterpreting them with a creative and modern touch. The common thread of his cuisine is the Mediterranean Diet, recognized by UNESCO as an intangible heritage, celebrated for its health and lifestyle benefits. The renowned restaurant offers a gastronomic experience that goes beyond the traditional concept of pizza and cuisine and finds in Daniela a perfect hostess capable of combining professionalism and hospitality. Ideal for a quick and genuine lunch, perfect for an intimate dinner full of authentic flavors, Modus Milano combines tradition and innovation in a warm and sophisticated atmosphere.
Daniela, can you tell us about your journey? How did you get from Cilento to the kitchen of Modus Milano?
“My path was born right in Cilento, where I was already known as a chef. I had the opportunity to run an agritourism and gain experience in important local realities. This connection with the territory led me to enhance Cilento cuisine and its products. Then came the proposal from Paolo De Simone, who invited me to Milan to join the Modus project. We have a common vision of catering: simplicity, great attention to raw materials, and a deep respect for traditions.”
What culinary values and traditions have you brought from Cilento to Milan?
“Definitely the proximity of the products. In Cilento, cooking was born from the garden: you opened the door and picked what you needed for the day. This is reflected in our dishes, which respect seasonality, color, cooking and flavor. We talk about legumes, grains, poor fish such as anchovies and mackerel, which are pillars of the Mediterranean Diet. Conviviality is also fundamental; our dishes are designed to be shared, just as is done in Cilento families.”
How would you define the dining experience at Modus Milano? A tasteful lunch, but Modus is also perfect for dinner….
“Yes, dinner is a more relaxed time during which we love to do a lot of storytelling because each dish has a story to tell related not only to Cilento traditions, but also to relationships with local producers. We try to convey to our customers the value of the raw material and the path it took to get to the table. This makes dinner not just a meal, but an experience, a journey into the flavors and cultures of Cilento. A discourse that not only enhances the value of our territory, but also stimulates the growth of small Cilento producers, creating a virtuous circle between Cilento and Milan.”
The Mediterranean Diet is recognized as a UNESCO intangible heritage. How do you try to incorporate its principles into your cooking?
“Our grandparents adopted this style of eating without knowing it, guided by the simplicity of produce, poverty and need. Years later, this model became the subject of study. Ancel Keys, through his research in Pioppi, Campania, demonstrated the benefits of a lifestyle based on fresh, local, seasonal foods, catch of the day, combined with lots of exercise and moments of conviviality. Today we are committed to bringing these same values to Milan, recreating a welcoming atmosphere reminiscent of that of a Cilento family.”
What are Modus customers’ favorite dishes?
“Fresh pasta is a big hit: cavatelli, fusilli, lagane, always prepared with seasonal sauces. Then there are convivial dishes such as stuffed eggplant, meatballs with sauce or eggplant casserole. These are simple dishes, but rich in flavor and perfect even for an aperitif, perhaps accompanied by a good glass of Cilento wine.”
How do Milanese customers perceive the flavors of Cilento? Have you noticed any curiosity or particular surprises?
“They are very curious and attentive, also because in Milan there is a great sensitivity to wellness and healthy eating. Our cuisine, with its simplicity and the right nutritional balance, fits perfectly with these needs. Dishes like our lagane and chickpeas are a perfect example: balanced, nutritious and suitable for quick but quality business lunches.”
How much more needs to be done to fully enhance Cilento products?
“There is a world yet to be explored and made known. Cilento is a land rich in food and wine excellence that deserves more attention, and there are many young entrepreneurs who are putting forth innovative ideas to preserve and, at the same time, reinvent the traditions of our territory. It is essential to start from the roots, to know in depth the history and unique characteristics of our products, but with an eye toward the future, open to change and evolution. This craft, cooking, is a universal language through which we can tell the stories that belong to us, those that speak of the sea, the hills, authentic flavors and a millennial culture. Through the dishes, we bring with us a bit of the magic of Cilento, sharing it with the world and making it accessible to anyone who wants to approach our reality. Enhancing Cilento products is not only a gesture of love toward our land, but an opportunity to make its authenticity, richness and timeless values known.”