Modus
Modus carries a style its own maker, Cilento-born Paolo De Simone, roots explicitly outside Naples: a sourdough starter (lievito madre) on stone-ground, 100% whole-grain flours from small Cilento farms, aimed at a rustic, low-glycemic loaf rather than the classic Neapolitan disc. It is a genuine regional Campanian tradition distinct from Neapolitan tonda, imported to Milan wholesale.
Why it is here
Modus carries a style its own maker, Cilento-born Paolo De Simone, roots explicitly outside Naples: a sourdough starter (lievito madre) on stone-ground, 100% whole-grain flours from small Cilento farms, aimed at a rustic, low-glycemic loaf rather than the classic Neapolitan disc. It is a genuine regional Campanian tradition distinct from Neapolitan tonda, imported to Milan wholesale.
What to order
Cilentana (cooked tomato, olive oil, goat cacioricotta)