Classic dishes of traditional Piedmontese feet pork (or veal) boneless, cut into strips, the strips obtained are breaded and fried served. Recipe curious and widespread in various areas of Piedmont. The name is a phonetic transcription of French bas-de-soie, which means “silk stocking”, probably because of the delicacy of the dish or irony on the leg of pork (or veal).
The Batsoà are produced in different areas of Piedmont.
They are pig’s feet, cleaned and boiled in salt water, vinegar and white wine until it separates the bone.
Consumed breaded and fried.