Batsoà
From Wikipedia, the free encyclopedia
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]
TypeBraise
CourseMain course
Place of originItaly
Region or statePiedmonte
| Type | Braise |
|---|---|
| Course | Main course |
| Place of origin | Italy |
| Region or state | Piedmonte |
| Main ingredients | Pig's trotter |
