Apicada (pronounced [piˈkaða]; from picar, "to nibble at")[1] 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.[2][3][4] One of the most popular dishes in Argentine cuisine,[5][6] picadas are a social event that involves gathering with family or friends.[5][7]
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 |
The origin of the picada is controversial.[8] It is considered a culinary heritage of the massive Spanish and Italian immigration to the country, introducing the tradition of tapas and antipasto, respectively.[6]
Some consider the picada to be the successor to the previous concept of "copetín".[4][8] 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).[4]
Although it was traditionally served as a starter, in recent years the picada has gained popularity as a main dish.[3]
Media related to Picada at Wikimedia Commons
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