>> 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: it's 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. >> in butchery the animal is quartered and those cuts went straight to the upper and middle-class kitchens everything that's 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
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