Fried pig trotters in breadcrumbs

Baciuà is not only a classic dish found in the Alessandria area; it is widespread all over the Piedmont Region. In Alessandria, this dish is called “baciuà”, whereas over the Region it is called “batsuà”. The basic ingredient can also vary, across the region it is customarily pig trotters, but in our area, it may also be veal trotters. “Batsuà” is the pronunciation of the French words “bas de soie” which translate into “silk stockings”. This name was allegedly given because of the silkiness of the boiled trotter meat. Some gourmets associate this dish to the slaughtering of pigs on a farm. Nowadays, both pork and veal trotters are available all year round and it is usually prepared as a tasty starter.