picada — Argentina

Picada, in Argentina, is a shared appetizer spread of cold cuts, cheese and small savory bites arranged together on a board or large plate, meant to be picked at with the hands or a small fork while conversation runs. It can open a meal or, when the board is generous enough, stand in for one. It is reported across Argentina as a fixture of gatherings before lunch or dinner, commonly set out with a bottle of wine, a vermouth, or the fernet-and-cola mix popular in many households, and kept on the table for as long as guests linger. Building an Argentine picada is largely an exercise in assembly: a semi-hard cheese such as provolone is cut into cubes or thin wedges, salami and cured ham are sliced, olives and roasted peanuts are poured into small bowls, and bread is cut into rounds; some households also fry small pieces of cheese until the edges turn golden and serve them warm alongside the cold items. The Argentine version is generally built around a firmer provolone-style cheese and a drier cured salami than some neighboring versions, often finished with a drizzle of oil and oregano over the cheese; the specific lineup still depends on the household and the occasion, since a picada is meant to make use of whatever is on hand.