Per mezzo di Procaccini Milan every single creation of chef Emin Haziri becomes an unmissable sensory experience
Between the creative ferment and the metropolitan elegance, Procaccini Milano is confirmed as a point of reference for those looking for a complete sensory experience. At number 33 sopra corso Procaccini, the restaurant led by the Chef Emin Haziri offers several tasting menus and a Most level cards.
An atmosphere that tells
Crossing the threshold of Procaccini is like entering a well -orchestrated narrative: wooden floors that bring to memory the warmth of the houses of the past, marble details that hint at a timeless classicism, soft lights that sequenza faces and dishes sopra a sophisticated intimacy. The 70s stile meets contemporary elegance, creating the perfect ambiente for a kitchen that dares and seduces.
From Italy to the world: tasting menus
Procaccini offers more à la carte also several tasting paths with Wine Pairing designed for those who want to let themselves be guided.
The vegetarian lista, which surprises for depth and creativity: embers artichoke with saffron and parsley, spaghetti with tomatoes sopra different textures, desserts with banana, miso and bergamot. “The Italian tradition”, which reinvents classics such as Caprese, the tuna veal and the inevitable tiramisu with personal touch and philological respect. Contemporary classic lista, a gourmet journey between lobster, champagne, cod and octopus, for palates looking for new emotions. And finally, “Chef’s journey”, the most intimate and daring tasting lista: from the souls with hazelnut and sea urchin to duck ravioli with foie gras and raspberry, up to the crunchy piglet accompanied by carrot, ginger and turmeric. An itinerary that tells the vision of the chef with consistency and heart.
A cellar that accompanies the story
To complete the experience, a cellar with over 370 labels designed to enhance each dish with refined combinations. From great classics to niche wines, each bottle is carefully chosen to accompany the narrative of taste with consistency and harmony.
The tasting
Every single flower scope Haziri is a declaration of intent, an authentic journey between tradition and contaminations. Risposta negativa compromises: only ingredients of excellence for a dish that exceeds the simple food function to become a multisensory experience.
The very nice Imma welcomes us. We have tried several chefs. Here are our impressions.
Welcome from the chef
The high level of the culinary proposal is already captured by the bread, subjected to long leavening, accompanied by hand -worked grissini and scenographic crunchy pods of corn decorated with cuttlefish black acceso which the Cathedral of Milan is depicted.
Finger food
It starts from a small toast stuffed with mackerel and mustard, with an intriguing flavor, to continue with a stuffed with roasted cuttlefish with peas and a chopped cod Mondeghilo served with mint sauce, a very fresh ghilottoneria that prepares the palate for the fassona cake topped with its narrow flavor, with a more decisive flavor.
Per mezzo di accompaniment, Champagne Brut Delamotte personalized. At the nose a mineral sensation acts as a sequenza with white fruit tones, followed by a citrus and floral trait.
ANTIPASTI
Mackerel, beetroot, white and narrow chicken sturgeon caviar
Per mezzo di this creation of the chef, different sensations are expertly combined sopra a harmonious and balanced way, while maintaining their distinctive trait. We pass from the sweet taccuino of the beet to the savings of chicken reduction. Further touch of class is given by caviar, which completes a sensory experience decidedly above the lines.
Gambero Scarlatto per mezzo di Mazara, almond cream, salty lemon gel
The Red Gamber of Mazara del Vallo sopra almond cream is extremely intriguing, surrounded by fresh and crunchy petals always of almonds, to be enjoyed with the spoon. A of flavors and textures.
Per mezzo di accompaniment, Chardonnay ‘Vigneto San Francesco’ Regaleal Abito – Bisaccia d’Almerita. At the opening it has citrus and white flowers, but there is anzi che no lack of evolutions of exotic fruit, acceso a spiced skiing of pepper and vanilla.
First
of Pastificio Graziano, lobster and champagne sauce
A dish that enhances the delicacy of the sea and the nobility of the artisanal amalgama. The of Pastificio Graziano, synonymous with bronze and slow drying drawing, dress with elegance thanks to the sweetness of the angost, wrapped sopra a silky and fragrant champagne sauce.
Per mezzo di combination, Maison Jeanne Bassy Chablis, mineral and tense, who accompanies the dish with discretion and depth, enhancing the freshness of the crustacean and the creaminess of the sauce.
Seconds
Cod, chop tripe and smoked onion
A second course that plays acceso the technique and the enhancement of the product. The cod, proposed sopra double consistency, meets the tripe of cod sopra a dialogue between softness and structure. The onion reduction adds depth and a vegetable note that completes taste experience. A dish for those who love decisive but elegant flavors.
Per mezzo di combination, Folla del Bishop Lugana Doc Podere della Minareto, with an intense bouquet, with intriguing impetus of white flowers, briber of aromatic herbs and a citrus bottom.
DESSERT
Pre-departure (white chocolate, celery grain)
An unexpected combination that surprises and cleans the palate: the velvety sweetness of white chocolate meets the vegetable freshness of celery grenadin, creating an interesting contrast of temperature and flavor. An ideal bridge towards the main desserts.
Tiramisu
A timeless classic reinterpreted lightly, where the creaminess of the mascarpone and the of coffee quasi together sopra a refined, essential, without frills but perfectly balanced version.
Babà (Passion Fruit liqueur, vanilla ice cream, Passion Fruit)
The babà dresses exotic sopra this bold and enveloping version. The traditional leavened dough meets a Passion Fruit liqueur that gives it new vitality, while vanilla ice cream and fresh fruit pulp complete the experience with a gioco of textures.
Per mezzo di accompaniment, Castle of the “Muffato della room” room Antinori. Soft and elegant citrus citrus sizes alternate, dried apricot, fishing and saffron.
This lista tells respect for the raw material, the chef technique and a refined gastronomic vision. From the lobster to the Chablis, from Mazara’s Red Gambero to the cod, to the desserts that know how to surprise and pamper, each dish is a stage of a gastronomic journey designed for those who love to get excited at the table.
About Emin Haziri
Formed alongside sacred monsters such as Antonino Cannavacciuolo and Carlo Cracco, Emin Haziri is a chef who combines vision and rigor. His cuisine is a constant dialogue between memory and innovation, with dishes that speak of territory, seasonality and desire to amaze.
For information
Procaccini Restaurant Milan
Mezzo Procaccini 33, Milan
from Monday to Saturday, for the aperitif from 18.30 and dinner from 19.30
Tel. 02-77091277
Booking: milano@procaccini.com
www.procaccini.com
@procaccinimilano
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