Batsoà (Italian, from French "bas de soie", silk stockings), is an Italian dish of pig's trotters from the Piedmont region of Italy. It is made by boiling the trotters until they are cooked then deboning them, dipping them in beaten egg and breadcrumbs, and frying them in hot oil until golden brown.
Sources differ on whether the name of the dish refers to the tenderness of the food, or an ironic allusion to the women's footwear of the 19th century.