You are right.Actually, I'm wanting to find a good one to use on an appetizer of cantaloupe balls and basil leaves wrapped in Proscuitto di Parma. I'm thinking that I'd be looking for a fairly mild-flavored one.
You are right.
Go for a longer aged one for sure tish, 15 yrs +
Then you can use it on lots of dishes like that, for finished dishes rather than cooking IMExperience
I use Modenaceti. It's the best I've found so far, although I am still trying others.
Curly
We use Colavita. Great flavor!
What grade are you using? And for what kinds of food are you using it?
Colavita lost in court again, fraud, I'd stay away from any of their products.