Italian Country Paté
Italian country paté is the Italian equivalent of the French Paté de Campagne. A mixture of coarser meat cooked in an earthenware terrine.
Patés and terrines have been known in Italy since Roman times, and although the words are often used synonymously there is a distinction. It Italy, a paté is a mousse of finely ground meat of fish, while the terrine is more coarsely chopped and prepared in a water bath under lid.
Both types of preparation are peasant food made from the ingredients that happen to be cheap and available, which explains the widespread use of variety meats. The exquisite flavour, however, make them a popular addition to the tables at Christmas and Boxing Day in Italy known as Santo Stefano.