 A typical picada from Córdoba served with Argentine wine
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| Place of origin | Argentina |
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| Main ingredients | Cheeses, breads, cured meats, fermented sausages, snack foods, potato chips, nuts, pâté, pickled foods |
A picada (pronounced [piˈkaða]; from picar, "to nibble at") is a typical Argentine dish 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. A characteristic picada includes cheeses, cured meats, fermented sausages, olives and peanuts. One of the most popular dishes in Argentine cuisine, picadas are a social event that involves gathering with family or friends.
History
The origin of the picada is controversial. It is considered a culinary heritage of the massive Spanish and Italian immigration to the country, introducing the tradition of tapas and antipasto, respectively.
Some consider the picada to be the successor to the previous concept of "copetín". 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).
Although it was traditionally served as a starter, in recent years the picada has gained popularity as a main dish.
See also
External links
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Media related to Picada at Wikimedia Commons