Procaccini Restaurant: the “Chef’s Journey” Emin Haziri

An interesting journey to find chef Emin Haziri’s the majority of renowned meals improved by the white wines advised by the sommelier

At the Procaccini Dining establishment, just recently opened in Milan (see short article), the “Chef’s Journey” tasting menu uses a distinct chance to find chef Emin Haziri’s the majority of renowned meals coupled with white wines picked by the sommelier. This gastronomic journey backtracks the basic phases of the chef’s profession, highlighting his capability to produce consistencies in between sea and land, and incorporates vegetal aspects in a sophisticated and innovative method.

The peculiarities of the chef’s food that this menu exposes

Among the unique elements of the menu is the strong usage of meat-based sauces, such as roast or chicken puree, integrated with fish to boost its flavour, providing it taste and roundness. Each meal shows a distinct and distinct character, the outcome of his ingenious vision and mindful research study and choice of basic materials, consisting of extremely scrumptious active ingredients. The courses are generous and abundant in flavour, for a satisfying and pleasing experience enhanced by the outstanding white wine pairing proposed by the sommelier and the remarkable dining-room service. The aesthetic appeals of the meals are fascinating and magnificent, with little information that change each course into a masterpiece to be taken pleasure in even with the eyes, for a 360-degree sensorial experience.

Chef’s welcome: an appealing start

The chef’s entertain bouche is a choice of 3 finger foods of terrific taste strength. We begin with a little toast packed with red mullet, with an interesting flavour, to continue with a cannoli filled with roasted cuttlefish with peas and some creamed cod fried and served with a mint sauce, a really fresh special that prepares the taste buds for the mini tartare of beef experienced with its decrease, with a more significant and definitive flavour. Paired with a timeless approach champagne from Lazio signed by Cottarella, a name a warranty, 36 months on the yeasts. A fresh white wine, with flower and fruity tips that combine with pastry notes, perfect as an aperitif.

The bread and the magnificent tribute to Milan

The high quality level of the cooking offering is likewise obvious in the refined option of bread, subjected to long leavening in 3 versions, white, wholemeal and dark, and the handcrafted breadsticks. The dark bread, the most specific with a somewhat smoky flavour, is produced with toasted charred wheat following an Apulian dish. To whet your cravings, an additional virgin olive oil seasoned with bergamot is served with the bread. As a more indulging, the chef admires Milan with a little surprise: picturesque crispy corn wafers embellished with squid ink coils on which the Duomo is portrayed, the sign par quality of the Milanese city. A real little work of art that appears to have actually originated from an artist’s canvas, which bewitches the sight and taste buds.

Trio of fish-based beginners: a crescendo of tastes and feelings

Amongst the chef’s strengths we discover 3 scrumptious fish-based appetisers, extremely various from each other. Each meal is an ideal mix of tastes and textures, improved by magnificent discussions. The journey starts with a red prawn from Mazara del Vallo in almond cream, surrounded by fresh and crispy petals of the fresh fruit of the very same name, to be consumed with a spoon. A fragile and covering play of tastes and textures.

Followed by the renowned scampi with broad beans, pea shoots and honey lacquer. Here the soft fleshiness of the scampi covers the taste buds, which is happily shocked by the herbaceous touch of the broad bean and sprouts. To enhance the flavour, the scampi bisque put with precise care over the carapace, in order to produce the ideal contribution in between sweet, herbaceous and saline tips, without going beyond in flavour.

The gustatory peak of this triple entrée is then reached with the 3rd course: mackerel with yogurt, beetroot, caviar and chicken puree. Another magnificent development to take a look at, which shows the refined visual sense of the chef, likewise distinct from an organoleptic perspective. In this structure, extremely various feelings are skillfully integrated in a definitely unified and well balanced method, while keeping their own unique quality. Upon tasting, the taste buds is recorded by the sweet notes of the little beetroot spheres, to which are included minor sour tips that produce an enjoyable contrast, more heightened by the strong taste of the fish. The typical thread is the taste of the chicken decrease, among the chef’s tricks for providing fullness to the taste buds. An additional touch of class is provided by the caviar, which finishes an extremely specific and excessive sensorial experience. Even from a tactile perspective, the meal is a riot of feelings, thanks to the alternation of textures varying from softness to light crunchiness.

Perfect to boost these 3 courses is a glass of 2023 Tuscan Vermentino Solosole Bolgheri Doc, fresh, aromatic, with citrus tips and herbaceous subtleties that accompany the meals without subduing.

An abundant, advanced and covering ravioli with duck and foie gras that thrills the taste buds

Amongst the very first courses, the ravioli packed with duck in its decrease and foie gras cream uses a surge of abundant and complicated flavours, stabilized by the raspberry powder, which provides level of acidity. The yummy and succulent meat of the scrumptious bird takes off in the mouth with its a little wild notes that inform of long and sluggish cooking and mixes with the buttery subtleties of foie gras producing an unified and complicated contrast. To finish the tasting photo, a Cloudy Bay Sauvignon from New Zealand with extreme and sexy scents.

Another signature meal: spaghetti with smoked eel, escarole, salted lemon and quinoa

The well balanced succession in between initial mixes, contrasts and consistencies likewise identifies this other intriguing very first course which includes all the senses, beginning with the sense of odor, with the smoked eel which weds with the salted lemon, the escarole and the puffed quinoa, coupled with a 2022 Rosso di Montalcino Renieri, of a gorgeous extreme ruby red color with ripe red fruit obvious on the nose. As quickly as the meal gets to the table the nose is recorded by its scents, a mix of citrus, smoky and herbaceous tones. The smoked eel, with its soft and a little oily meat, offers a tasty and abundant base, while the salted lemon moods the fattiness, bringing a vibrant freshness and a touch of saltiness that perks up every bite. The escarole likewise includes a minor bitterness that stabilizes the natural sweet taste of the eel. The puffed quinoa adds to making the experience much more total, including a light crunchiness that makes every bite intriguing and happily complex.

Piglet with carrot and ginger

Likewise consisted of amongst the musts of the dining establishment, the suckling pig prepared at low temperature level and glazed is served with a turmeric carrot and a ginger sauce, which provides a somewhat hot, fresh and slightly balsamic fragrance. The last touch is a wafer in the charming shape of a pig. In mix, a genuine gem: Ecral, a 2022 Chilean Carmenere Grand Riserva, produced by Cottarella, genuinely ideal for this meal, which on the nose launches fruity tips of plum and spicy notes.

The choice of cheeses

Upon demand, outside the menu, there is likewise a well-stocked trolley of Italian and French cheeses offered to visitors, consisting of blue, soft and tough cheeses, thoroughly picked. Exceptional specifically in the business of a glass of Pedro Ximenez ‘Don PX’ Toro Albalà 2002, a sweet prepared white wine with an extreme and complicated olfactory profile that varies from raisins to dehydrated fruit, from walnuts to toasted almonds, approximately cocoa.

The sweet

Amongst the desserts, the chocolate in 3 consistencies is a work of art of haute patisserie, masterfully carried out by the pastry chef. Aesthetically classy, it launches extreme cocoa scents. On the taste buds, it uses a balance in between the light and aromatic crunch of the chocolate and the 3 various creamy and smooth chocolate mousses, which produce a total sensorial experience. Never to be missed out on.

The big choice of digestives and liqueurs to end on a high note

Terrific attention is likewise paid to the bar. Placed right away at the entryway to the dining establishment space there is a counter where you can taste a mixed drink while waiting to sit at the tables or close the night with among the lots of great choices of liqueurs, consisting of some genuine gems, such as the distillery’s Brandy Berta +51 aged 51 years. Moreover, the Gin Jo, Joressel karst wind, deserves a taste, in 2 variations, consisting of Brezza Adriatica, made up of 7 botanicals, among which is secret, picked by the chef himself. Really impressive likewise in pureness.

Proficiency, friendliness, interest and professionalism to treat visitors and use a 360-degree experience

Among the strengths of the dining establishment, in addition to the food, is represented by the group comprised of numerous experts, who with their enthusiasm and skills provide their contribution to providing a genuinely remarkable service. Leading the dining-room personnel is a maître de Salle with an excellent CV, with experience acquired both in Italy and abroad, for instance in New york city. The cellar is turned over to the young however gifted Marco Sanna, constantly searching for genuine white wine gems to integrate, even in a non-traditional method, with the chef’s scrumptious productions, for a total and gratifying experience.

The Primaticcio Dining establishment led by Chef Emin Haziri is predestined to end up being a point of recommendation for the most requiring premiums. Each meal narrates of enthusiasm and cooking proficiency, providing a total and remarkable sensory experience with extreme flavours, magnificent discussions and genuinely remarkable service.

For details.

Procaccini dining establishment Milan

Via Procaccini 33, Milan

Open every day, from 7.30 pm

Tel. 02-77091277

milano@procaccini.com

procaccinimilano.com

@procaccinimilano