Picada (Rioplatense cuisine)
Hors d'oeuvre from Argentine cuisine
From Wikipedia, the free encyclopedia
A picada (pronounced [piˈkaða]; from picar, "to nibble at")[1] is a typical dish of Argentine and Uruguayan cuisine usually served as a starter, although sometimes as a main course. Related to the Italian antipasto and the Spanish tapas brought by massive immigration, it consists of a serving of savory snack and finger foods.[2]
A typical picada from Córdoba served with Argentine wine | |
| Place of origin | Argentina and Uruguay |
|---|---|
| Main ingredients | Cheeses, breads, cured meats, fermented sausages, snack foods, potato chips, nuts, pâté, pickled foods |
A characteristic picada includes cheeses, cured meats, fermented sausages, olives and peanuts, although this varies depending on the country and who prepares it.[3][4] One of the most popular dishes in the Rio de la Plata cuisine,[5][6] picadas are a social event that involves gathering with family or friends.[7][8][9]
History
The origin of the picada is controversial.[10] It is considered a culinary heritage of the massive Spanish and Italian immigration to the Río de la Plata region —encompassing both Argentina and Uruguay—, introducing the tradition of tapas and antipasto, respectively.[11]
Some consider the picada to be the successor to the previous concept of "copetín".[12][10] In 1940s Buenos Aires' restaurants, a copetín was a tapas-inspired started served in a metal "triolet" plate, that included olives, potato chips, peanuts and palitos salados (flour-based snack sticks).[12]
Although it was traditionally served as a starter, in recent years the picada has gained popularity as a main dish.[13]
In Uruguay, picadas made with different ingredients are served in restaurants, mainly in the traditional and oldest bars in Montevideo.[14] Picada is also widely consumed at family gatherings on Christmas Eve.[15]
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