Sorry for silence, but I've been traveling hard and far to research the next book on the best smoked foods in the world.
So here are some highlights so far:
Scotland: Islay Island, where they make the smokiest scotch whiskey. I actually got to dig peat--the fuel used to roast and smoke the barley. And pick my own batch of Laphroaig from the 10,000 or so whiskey casks in the cellar.
Sweden: smoked chestnut soup at the amazing Frantzen restaurant in Stockholm.
Denmark: smoked herring, salmon, shrimp, and other seafood at several of the 300! smokehouses on Bornholm Island--the ground zero of Danish smoking.
Denmark: Also smoked pickled quail eggs at the amazing Noma restaurant in Copenhagen.
Italy: Visit of a speck (smoked ham) factory in Balzano in the Italian Alps. Smoked risotto in Florence. And yesterday we returned to the amazing Delfina restaurant outside Florence for an equally amazing bistecca alla fiorentina (Florentine steak).
Tomorrow on our way to Positano and the south of Italy for scamorza (smoked mozzarella). Stay tuned!