In Testaccio, the fifth quarter or quinto quarto, is a style of cooking that was developed by local slaughterhouse workers in the 1890s. Offal, known as the fifth quarter of the animal as it comprises a quarter of the animal's weight, was taken home and turned into dishes filled both with nutrients and flavour.
Five Quarters is much more than a cookbook. It tells the story of Roddy's first year living in her flat in Testaccio, a neighbourhood that she describes so clearly it is as if we are accompanying her to the food market.
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