Terrina in Italian means bowl, and is a term with a double meaning. It is attributed to a cooking vessel, of various shapes and sizes, with a lid, mostly used for cooking in the oven or bain-marie.

The second meaning of terrina refers to a type of preparation based on meat or poultry or fish, partly minced, partly cut into strips, arranged in layers in a real bowl, and cooked in the oven. Once cooked, the terrine must be allowed to cool and served in the same container; then it is cut into slices that are pleasantly variegated.