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breaded trotters

A speciality of Le Langhe since the 19th century, the name batsoà comes humorously from French bas de soie (silk stockings). The trotters (calf or pig's) are boiled for hours with herbs and vinegar, and then (laboriously) deboned, rolled in egg and bread crumb and fried.

Text © Dana Facaros and Michael Pauls

Images by: European cuisine