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so many pavilions. right. 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 flavors alive and taking them into the 21st century is santo palato. if you know how to cook offal, you can turn the poorest cuts into the richest of dishes. we re hungry right? starving. follow me. i haven t eaten in like an hour.

The fifth quarterQuinto quartoCook offalSanto palatoStill haven t