Quinto Quarto News Today

city of togas and gladiators, power and intrigue, empire and ruin, and of course la dolce vita - the good life. im stanley tucci. im italian on both sides and im travelling across italy to discover how the food in each of this countrys 20 regions is as unique as the people and their past. the famous ancients of rome once ruled the world... -but im here to discover how its the food of ordinary romans that has conquered our hearts. but im going to warn you, if youre on a low carb diet be...

Even if youve never been to rome, youve been to rome. Its stories have been told and retold on stage and screen. The city of togas and gladiators, power and intrigue, empire and ruin. And of course, la dolce vita, the good life. Im stanley tucci, im italian on both sides and im travelling across italy to discover how the food in each of this countrys twenty regions is as unique as the people and their past. [ speaking in Foreign Language ] the famous ancients of rome once ruled the world. [ spea...

>> oh yeah, for the carcasses, yeah. katie parla is a renowned food writer who swapped new jersey for rome almost 20 years ago. >> katie: you got the veal pavilion here... >> oh. vitellara. >> skinning happened there. >> right. >> the pellanda. >> katie: its an organised place with so many pavilions. >> right. >> katie: covering a vast area. >> right. >> and really influencing the types of foods that would be eaten just across the street at the trattorias of the late 19th and early 20th century....

So many pavilions. >> right. >> covering a vast area. >> right. >> and really influencing the types of foods that would be eaten just across the street at the trattorias of the late 19th and early 20th century. >> in butchery the animal is quartered and those cuts went straight to the upper and middle-class kitchens everything thats left over, the blood, brains and intestines, was called the quinto quarto - the fifth quarter - and those were left to the poor. some workers were even paid in offal...

Its an organized place with so many pavilions covering a vast area and really influencing the types of foods that would be eaten just across the street at the trattorias of the late 19th and early 20th century. >> in butchery the animal is quartered, and those cuts went straight to the upper and middle class kitchens. everything thats leftover, the blood, brains and intestines was called the quinto quarto, the fifth quarter. and those were left to the poor. some workers were even paid in offal i...

To the straight upper and middle class kitchens and anything left over come the blood, brains and intestines were called the quinto quarto, the fifth quarter, and those went to the poor. some people were even paid in offal instead of money and had to make the best of it. one restaurant keeping these historic flavors alive and taking them into the 21st century is santo palatto. if you know how to cook, you can make the poorest of cuts into the richest of foods. katie maids wants me to meet sarah ...

Tracks that the carcasses move on. >> oh yeah, for the carcasses, yeah. katie parla is a renowned food writer who swapped new jersey for rome almost 20 years ago. >> katie: you got the veal pavilion here... >> oh. vitellara. >> skinning happened there. >> right. >> the pellanda. its an organized place with so many pavilions. >> katie: covering a vast area. >> right. >> and really influencing the types of foods that would be eaten just across the street at the trattorias of the late 19th and earl...

>> you got the veal pavilion here. >> oh. vitellara. >> skinning happened there. >> right. >> the pellanda. its an organized place with so many pavilions. >> right. >> covering a vast area. >> right. >> and really influencing the types of foods that would be eaten just across the street at the trattorias of the late 19th and early 20th century. >> in butchery, the animal is quartered and those cuts went straight to the upper and middle class kitchens. everything thats left over, the blood, brain...

>> in butchery the animal is quartered and those cuts went straight to the upper and middle-class kitchens everything thats left over, the blood, brains and intestines, was called the quinto quarto - the fifth quarter - and those were left to the poor. some workers were even paid in offal instead of money, so they had little choice but to make the best of it. one restaurant keeping these historic flavours alive and taking them into the 21st century is santo palato. if you know how to cook offal,...