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>> skinning happened there. the pelanda. it's an organized place with so many pavilions covering a vast area. >> right. >> and really influencing the types of foods that would be eaten just across the street in 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 left over, the blood, the brain and intestines is called the fifth quarter, and those were left to the poor. some workers were even paid in it instead of money so they had little choice but to make the best of it. one restaurant ke...

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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 fifth quarter. and those were left to the poor. some workers were even paid in awful instead of money so they had little choice but to make the best of it. one restaurant keeping these historic flavors alive and taking them into the 21st century is santo plateau. if you know how to cook, you can turn the poorest of cuts into richest of dishes. >> we're hungry, right? >> sta...

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>> this four-square mile site will be redeveloped into a cultural area, but for now signs of its former life are everywhere. and where is the -- oh, yeah, the tracks for the carcasses, yeah. katey is a renown food writer who swapped new jersey for rome almost 20 years ago. >> skinning happened there. it's 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 late 19th and early 20th century. >> in butchery the animal is quartered, and those cuts went straight up to the upper and middle class ki...