JOIN NOW
our Italian Cooking
Newsletter
our Italian Cooking
Newsletter
Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
DISCLAIMER and
PRIVACY POLICY
before using
our site
-------------------
Linking Policy
Advertise with us
DISCLAIMER and
PRIVACY POLICY
before using
our site
-
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map
site map
recipes
policies
about us
Some More Hot Topics You'd Like to See adv.
Quinto Quarto (The Fifth Quarter)
A peculiar aspect of Roman cooking is Quinto Quarto, “Fifth Quarter.” What is it? At the end of last century, one of the most modern slaughterhouses in Europe was built in Rome in the Testaccio suburb. Hundreds of butchers, called vaccinari (“cow workers”), worked in the establishment.
A peculiar aspect of Roman cooking is Quinto Quarto, “Fifth Quarter.” What is it? At the end of last century, one of the most modern slaughterhouses in Europe was built in Rome in the Testaccio suburb. Hundreds of butchers, called vaccinari (“cow workers”), worked in the establishment.
Roman butchers were very skilled and famous for their ability to refine any cut of meat. At first, the cows were split in half, and then in four quarters. What was left over—the skin, head, tail, liver, and all the rest of the offal—was called the fifth quarter. Considered meat of poor quality, the Quinto Quarto was given to the butchers to round up their meager pay. Most of the butchers who received these meats supposedly sold them to restaurants in the area.
Roman cooks have created a culinary universe of first-
The large use of “weird” meats, such as abbacchio (milk fed lamb), testina (lamb’s head), pagliata (milk-
Roman meat cooking is not only based on the “fifth quarter.” In reality, Roman cooking is very versatile, reflecting the melting pot of races and traditions that have contributed to Rome. Its repertoire includes delicate gourmet dishes like Saltimbocca and robust dishes like Garofolato, a meat stewed in tomato with cloves.
Pietro Mascioni
® www.annamariavolpi.com
Il Macello (Roman butcher shop), engraving by B. Pinelli, 1831. Many shoppers line up to buy meat cut to order on the spot. A sign on the wall reads “veal 7 per pound.”
The Intriguing Roman Cooking (3)
All the Roman Dishes Featured in Anna Maria’s Open Kitchen
Pasta Roman Style
Alfredo, and who on earth was he?
The Cuisine of Rome
