It is a type of light food that is eaten before the first course, either before lunch or lunch, or dinner, in many countries they do not have it as a custom or they do it on special occasions, such as birthdays, Christmas or the year Again and they only eat the main dish, but in others like Spain it is natural to do so, they tend to be different from pinchos or as they are called in some places, pecking or tente en pie, ranging from simple olives, cheese, ham, to very canapés. made, croquettes, dried fruits, sweets, dry pasta and are accompanied by wines, such as red or white, vermouth, beer, soft drinks or for a more elegant evening tea.
By the 17th century, the Spanish word was not known and it was only in the pharmaceutical part that it was known as a drink that opened the way, so later it was used to refer to whetting the appetite while waiting for the Principal Food. In Spain this modality is still maintained, it is recognized as good education to offer an aperitif to the views, before the main meal, in restaurants, bars, inns, taverns, taverns worldwide, this tradition is maintained to its diners. The menu varies throughout the world, since if in Europe they offer fruits, cheese or French fries, in other places, due to their cultures, they can offer raw fish, octopus or fried ants, as a delicious appetizer or stand-up snack.
