Roman cooking is built around the quinto quarto — the "fifth quarter" (the offal and secondary cuts left after the four primary cuts — hindquarters, forequarters, back, and belly — had been sold to the wealthy). The slaughterhouse workers of Rome's historic Testaccio neighborhood were paid partly in offal, and their wives developed the culinary tradition that transformed trippa, coda (oxtail), rigatoni con la pajata (veal intestine), and abbacchio (suckling lamb) into the most intensely flavoured preparations in Italian cooking.
The defining techniques of Roman cooking.
EAST AFRICAN SLAVE ROUTES + CONTEMPORARY BLACK CULINARY RECLAMATION + ITALIAN REGIONAL DEEP