In Espírito Santo, there is significant Italian and German influence in local dishes, both savory and sweet. The state dish, though, is of Amerindian origin, called moqueca capixaba, which is a tomato and fish stew traditionally prepared in a panela de Goiabeiras (pot made of clay from Goiabeiras district in Vitória). Amerindian and Italian cuisine are the two main pillars of Capixaba cuisine. Seafood dishes, in general, are very popular in Espírito Santo, but unlike other Amerindian dishes, the use of olive oil is almost mandatory. Bobó de camarão, torta capixaba, and polenta are also very popular.
In Espírito Santo, there is significant Italian and German influence in local dishes, both savory and sweet. The state dish, though, is of Amerindian origin, called moqueca capixaba, which is a tomato and fish stew traditionall.y prepared in a panela de Goiabeiras (pot made of clay from Goiabeiras district in Vitória) Amerindian and Italian cuisine are the two main pillars of Capixaba cuisine. Seafood dishes, in general, are very popular in Espírito Santo, but unlike other Amerindian dishes, the use of olive oil is almost mandatory. Bobó de camarão, torta capixaba, and polenta are also very popular.