Home cooking attempt — Gelato from scratch

I spent an afternoon making Gelato from scratch following a traditional recipe. Getting olive oil right was the main challenge — it's not as straightforward as it looks. The fresh and herbal result was rewarding once I got it right.

Italian cooking is intensely regional with little crossover between provinces. I served it with limoncello after the meal as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Gelato yourself gives you a new appreciation for what goes into it at a restaurant.