Batsoà is an ancient dish from the Piedmont region of Italy. It was traditionally made from fried pig's trotter.^[1] The name of the dish originally comes from the French bas de soie, meaning 'silk stockings', referring to the tenderness of the meal.^[2]

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Batsoà
Type	Braise
Course	Main course
Place of origin	Italy
Region or state	Piedmonte
Main ingredients	Pig's trotter

Preparation

See also

References