As it spread beyond the ghetto, the cooking of the Jews became an important part of Roman food. Similarly, the food of the Macello, the area around the slaughterhouse, has become nearly ubiquitous. It was here that the quinto quarto , or fifth quarter the organs, feet, tails, and glands, the virtually free parts of the animal became fare for those who could not afford otherwise. Now internationally known pasta dishes like carbonara , with a sauce of raw eggs, grated cheese, and cured pig s jowl, are part of this tradition. Join Rome s elite and working class, and eat this food in its original neighborhood at Checchino, a restaurant founded in 1887 just across the piazza from the Macello, which remained the central slaughterhouse until about 25 years ago.
Oxtail is popular, as is the delicious zampi , seasoned with celery and herbs.
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