mall bird of lean meat, it rarely reaches 2 pounds, reason why it is often prepared and served whole. It can be roasted boneless, stuffed with farofas (seasoned manioc flour), rice with spices, or couscous, among other fillings. In the south or Brazil, there is a tradition of serving quail roasted, grilled or braised over a portion of soft polenta, like the immigrants who came from Veneto used to eat it. In 2013, according to IBGE (Brazilian Institute of Geography and Statistics), the production of quails in the country rose 10.6% over the previous year, mainly because of the marketing of their eggs. The state of São Paulo owns 54.1% of production.