Thank you all I’m on the tail end of my Goccia Oro aged red Balsamic.
I’ve been in a red Balsamic phase the 3 below are the ones that I’ve chosen to explore with next due to availability.
I really like the purple one for salad dressings.
The other 2 haven’t been cracked open yet looked very interesting. One has mostco cotta which I believe is the preferred one to use.
Haven’t cooked with white Balsamic do they vary like the red or are they more similar in flavour profile @Phoenikia ?
Will Google some recipes to experiment with.
You are right too rich for my blood so I’m glad that I have all of you here to help share your opinions.
