page_title: Italian Brazilians
section_title: Food
hierarchical_section_title: Italian Brazilians / Italian influences in Brazil / Food
caption_attribution_description: English: Brazilian Catupiry cheese. Português: Queijo Catupiry brasileiro. Español: Queso Catupiry brasileño. Français&#160;: Fromage brésilien Catupiry. Italiano: Formaggio brasiliano Catupiry.
context_page_description: Italian Brazilians are Brazilian citizens of full or partial Italian descent. Italian Brazilians are the largest number of people with full or partial Italian ancestry outside Italy, with São Paulo being the most populous city with Italian ancestry in the world. Nowadays, it is possible to find millions of descendants of Italians, from the southeastern state of Minas Gerais to the southernmost state of Rio Grande do Sul, with the majority living in São Paulo state and the highest percentage in the southeastern state of Espírito Santo. Small southern Brazilian towns, such as Nova Veneza, have as much as 95% of their population of Italian descent.
  There are no official numbers of how many Brazilians have Italian ancestry, as the national census conducted by IBGE does not ask the ancestry of the Brazilian people. In 1940, the last census to ask ancestry, 1,260,931 Brazilians were said to be the child of an Italian father, and 1,069,862 said to be the child of an Italian mother. Italians were 285,000 and naturalized Brazilians 40,000. Therefore, Italians and their children were just over 3.8% of Brazil's population in 1940.
context_section_description: Italians brought new recipes and types of food to Brazil and also helped in the development of the cuisine of Brazil.
  Aside from the typical Italian cuisine like pizza, pasta, risotto, panettone, milanesa, polenta, calzone, and ossobuco, Italians helped to create new dishes that today are typically considered Brazilian. Galeto (from the Italian galletto, little rooster), frango com polenta (chicken with fried polenta), Bife à parmegiana (a steak prepared with Parmigiano-Reggiano), Catupiry cheese, new types of sausage like linguiça Calabresa and linguiça Toscana (literally Calabrian and Tuscan sausage), chocotone (panettone with chocolate chips) and many other recipes were created or influenced by the Italian community.
caption: Catupiry, a Brazilian cheese developed by the Italian immigrant Mario Silvestrini in 1911[71]
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