Concept in Definition ABC

In the world of gastronomy The canapé is known as a small bite that serves as an aperitif or as a small meal before the main or central dishes are served. Canapes are usually found in an infinite variety of options, sweet, salty and sour, as well as in numerous forms and flavors, with or without decor, with common or gourmet ingredients. One of the features What is always maintained is its small size, its practicality to be consumed (it is usually consumed by hand) and its delicious flavor.

Canapes are one of the most characteristic elements of French gastronomy since they are usually elegant, refined and delicious. It is difficult to establish when the canapés began to be used in ceremonies and celebrations. However, you can find records of different types of food that acted as canapés many centuries ago, which tells us that despite being related to the French gastronomy, the idea of ​​canapé or small food prior to the main dish existed already before that this.

Canapes are usually served in a celebration as a first appetizer. Depending on the type of meeting, they can be the first element that will be followed later by other dishes, or they can be the only type of food that is served at the meeting, in which case the variety and the abundance of them must be greater to be able to facilitate to all the guests the appropriate consumption. These can be served on trays or placed on the table so that the people take the one you like best.

Normally, canapés mix different flavors in a single item, so a combination can be achieved interesting of colors, textures, flavors and shapes. In this way, canapes are always a colorful, elegant and attractive part of any party. Also, being so easy to consume, guests often choose several types of them and can repeat them over and over again according to their interests.