Picada (Rioplatense Cuisine)
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Picada (Rioplatense Cuisine)
A picada (; from , "to nibble at") 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. A characteristic picada includes cheeses, cured meats, fermented sausages, olives and peanuts, although this varies depending on the country and who prepares it. One of the most popular dishes in the Rio de la Plata 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 Río de la Plata region —encompassing both Argentina and Uruguay—, 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' ...
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Córdoba, Argentina
Córdoba () is a city in central Argentina, in the foothills of the Punilla Valley, Sierras Chicas on the Primero River, Suquía River, about northwest of Buenos Aires. It is the capital of Córdoba Province, Argentina, Córdoba Province and the List of cities in Argentina by population, second-most populous city in Argentina after Buenos Aires, with about 1.6 million urban inhabitants . Córdoba was founded as a settlement on 6 July 1573 by Spanish Empire, Spanish conquistador Jerónimo Luis de Cabrera, who named it after the Spanish city of Córdoba, Spain, Córdoba. It was one of the early Spanish colonial capitals of the region of present-day Argentina (the oldest Argentine city is Santiago del Estero, founded in 1553). The National University of Córdoba, the oldest university of the country, was founded in 1613 by the Society of Jesus, Jesuit Order, and Córdoba has earned the nickname ("the learned"). Córdoba has many historical monuments preserved from the period ...
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