Live the Procaccini experience
Procaccini is an address, even before a restaurant: Via Procaccini 33, in Milan, is where haute cuisine ceases to be a temple and becomes a home.
An open kitchen that doesn't hide, the brigade, the preparations, the rhythm, everything is on display, shared especially with those who sit at the counter. Procaccini is a piano that plays every evening, because the table, here, is also a place of listening.
At Procaccini, every dish stems from a simple question: what if Italian tradition stopped being a destination and became a starting point? Chef Emin Haziri deconstructs even the most iconic dishes and reconstructs them using deeply contemporary techniques, until he is certain that no one has ever tasted them made this way.
The result is not just a style exercise: it's a dish you recognize, but have never tasted quite like this.
Understated elegance, timeless atmosphere,
and an unforgettable welcome
The atmosphere
Curated by architect Alberto Baronio with the collaboration of interior designer Andrea Raso, the space blends references to the atmospheres of the 1970s with contemporary elegance. Contrasts between glossy and matte surfaces, sophisticated color combinations, and eclectic details create a place where every detail recounts Procaccini's quest for authenticity.
"I arrived in Italy at seven years old, with nothing. I built everything else in the kitchen."
Born in Kosovo in 1995 and raised in Trieste, Emin Haziri trained in Europe's most demanding brigades: an internship with Philippe Léveillé in Brescia, the kitchens of Carlo Cracco and Enrico Bartolini, joining Villa Crespi alongside Antonino Cannavacciuolo. At twenty-two, he went to Noma in Copenhagen, then to Marseille with Gérald Passédat. He became Executive Chef of Cannavacciuolo Bistrot at twenty-four, before opening Procaccini Milano in 2024. Just one year later, a Michelin Star crowned his dream.
Champagne Brut Delamotte for Procaccini Milano
Olio Procaccini by Emin Haziri
