Street food Gelato — the authentic version

The best Gelato I've ever had came from a street stall, not a restaurant. The fresh and herbal intensity was completely different — more direct and uncompromised. San Marzano tomatoes was used without hesitation, the way it should be.

Italian cooking is intensely regional with little crossover between provinces. The a Sunday ragu lunch setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. Prosecco was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.