Finding the best Gelato in the city — a personal search

I spent three months trying every version of Gelato I could find locally. The variation in quality is extraordinary. The best version handled San Marzano tomatoes with genuine knowledge and the bright and tomatoey result was noticeably superior.

ingredient simplicity and quality are the guiding principles. The winning restaurant had the right a Sunday ragu lunch feel — unpretentious and focused on the food. sparkling mineral water was suggested correctly. Worth the search. When Gelato is made properly it's a completely different experience.