Comparing Gelato across three restaurants — an honest verdict

I ate Gelato at three different restaurants in the same week to compare. The results were illuminating. The use of San Marzano tomatoes varied significantly — only one got it right. The deeply savory profile should be consistent but interpretation differs widely.

Italian cooking is intensely regional with little crossover between provinces. The best version came from a Sunday ragu lunch, which felt authentic. limoncello after the meal was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Gelato is larger than you'd think.