The basement room of the Alice restaurant in Viale Adige 9 in Milan, +39.02.5462930, Viviana Varese and Sandra Ciciriello den. Varese pays lots of attention to tea: she drinks white tea, she doesn’t love strong flavours or aromatised teas but uses Lapsang Souchong or Matcha tea as an ingredient in some of her dishes (photo Brambilla/Serrani)
A bright idea came into Alice's head. «Is that the reason so many tea-things are put out here?» she asked. «Yes, that's it,» said the Hatter with a sigh: «it's always tea-time, and we've no time to wash the things between whiles.» Quoting Lewis Carroll’s novel perhaps is not particularly original but it very accurate if we’re talking of Viviana Varese, of her restaurant, Alice, and of the book “Alice e le meraviglie del pesce” (Alice and the wonders of fish). This is because the chef (contrary to her partner Sandra who prefers wine) drinks and loves tea, white tea in particular, a precious drinks, with a natural fermentation.
This tea has a light infusion and a subtle flavour, it is particularly delicate and has to be enjoyed by itself, without any distraction for the palate, perhaps using a special Chinese Zhong cup: Yin Zhen or “Silver needles” but also the famous Pai Mu Tan or “White Peonia”, dishevelled and wild, with a stronger hay flavour and a tendency to be dry on the palate. These are rare teas, picked only twice or three times a year, in some particular days determined by the lunar calendar. They are renown for their refreshing properties, and are also excellent in the summertime to help you tolerate the great heat.
Codfish "salted by myself" with smoked black tea, yellow amatriciana tomatoes and potato purée
If, on the other hand, we speak of her use of tea in the kitchen, the colours change: like many of her colleagues, she finely chops the leaves of smoky Lapsang Souchong so as to obtain a powder using which she sometimes creates an aromatised oil. In her book she included two recipes in which she uses tea: in Quattro finger di pesce crudo the seabass prepared like for a tartare, with oil, salt and black tea, is the stuffing for a cherry tomato, in Salted codfish with smoked black tea, yellow tomato amatriciana and tomato puree, the powdered Lapsang in the finishing adds an extra touch.
Viviana Varese, chef of Alice in Milan
The universe of the most popular infusion drink and its multiple uses, even in the kitchen