Quinto quarto facts for kids

"Quinto quarto" is a special term from Roman cuisine. It literally means "fifth quarter." This name refers to the internal organs of animals, like the heart, lungs, and intestines. These parts were very important in traditional Roman cooking.

What is Quinto Quarto?

The "quinto quarto" is basically the offal of an animal. Offal means the parts that are not the main cuts of meat, like the muscles. Think of it as the internal organs and other bits that are often thrown away in other places.

The name "fifth quarter" makes a lot of sense for a few reasons:

• These parts make up about a fourth of the animal's total weight.
• They are just as important in Roman cooking as the main meat parts.
• In the past, workers at slaughterhouses were sometimes paid with these parts.

A Bit of History

For a long time in Rome, animals were divided in a simple way. It is said that the first "quarter" of the animal went to the nobles. The second quarter was for the clergy, like priests. The third quarter went to the wealthy middle class, called the bourgeoisie. Finally, the fourth quarter was for soldiers.

Poor people, or the working class, could usually only afford the internal organs. This made "quinto quarto" dishes very popular among them. It was a way to use every part of the animal and create tasty, affordable meals.

Popular Quinto Quarto Dishes

Offal dishes are especially common in Rome during spring. This is when you can find not only beef and pork offal, but also parts from young lambs and kids. Many traditional Roman restaurants, called trattorie, feature these dishes on their menus.

Here are some typical "quinto quarto" dishes:

• Pajata: This dish uses the intestines of suckling kid, lamb, or veal. It's often served with pasta, like rigatoni.
• Coratella: This includes the heart, lung, and oesophagus (food pipe) of lamb or kid. These parts are usually sautéed, which means quickly fried, often with artichoke.
• Testarelle: This is a whole roasted lamb's or kid's head. It might sound unusual, but it's a traditional and flavorful dish.

These dishes show how Roman cooks have always been creative. They use every part of the animal to make delicious and unique meals.