Best Gelato I've had — and I've tried a few

Having eaten Gelato at several restaurants over the past year, I can say this version is the best. The deeply savory quality is more pronounced here than anywhere else I've tried. fresh basil is handled with real knowledge — you can taste the difference.

This is proper a Sunday ragu lunch cooking, not an adaptation for foreign tastes. Chianti was the obvious choice and the combination was perfect. ingredient simplicity and quality are the guiding principles. Would return for this dish alone.