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Quinto quarto
In the cuisine of modern Rome quinto quarto is the offal (literally the "fifth quarter") of butchered animals. The name makes sense on more than one level: because offal amounts to about a fourth of the weight of the carcass; because the importance of offal in Italian cooking is at least as great as any of the outer quarters, fore and hind; and because in the past slaughterhouse workers were partly paid in kind with a share of the offal.
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