Near the Vatican Museums, the young couple who brought piadinas and rolls from Romagna to Rome
From Malta to Rome via Romagna: with Rotolo, Federico and Cristina have created a creative workshop just a stone's throw from the Vatican where piadina becomes a journey.
Just minutes from the Vatican Museums, at Via Candia 149, there's a sign that smells of Romagna. It's called Rotolo, and on May 23, 2025, it celebrated its second anniversary. Behind the project are Federico Piretti, born in 1995 in Romagna, and Cristina Ceino, born in 1996 in Rome. In 2023, a young couple decided to open this small 32-square-meter space, complete with a workshop, counter, and a few seats, just steps from the Trionfale Market. The idea? To bring an authentic piece of Romagna to Rome, reinventing the piadina with a contemporary twist.
Federico and Cristina met in Malta, and that's where it all began: a seven-year relationship, several cities, and a shared decision to open something of their own. First Liverpool, then Birmingham, and finally a return to Rome in the midst of Covid. "After England, Federico dedicated himself to the world of wine, while I earned a master's degree in digital marketing, specializing in food," Cristina tells us. "But the dream was to build something together."
The Rotolo format in Rome: from Romagna to the world
"The city was missing something that truly reminded me of the flavors of my homeland," Federico explains. "We didn't just want to replicate, but to create something authentic, well-made, and that also spoke to us." Indeed, Rotolo is not just any piadineria: it's a project that blends craftsmanship, influence, and experimentation. The foundation is always the piadina, which Federico oversees down to the last detail. To learn the art, he challenged himself by returning to Romagna as an intern, working in several kitchens until he understood that piadina is a matter of detail, study, and patience. As for the filling, at Rotolo, it changes frequently, thanks in part to collaborations with chef friends, who create exclusive fillings using seasonal, locally sourced ingredients.
"We started this format right from the start, collaborating with several restaurants: I make the dough," says Federico, "then we go to the market together, choose the ingredients, and create the limited-edition roll. It's a way to have fun, learn, and showcase piadina in a new light." In short, a true creative workshop. "I'm not a chef, I'm a piadina maker," continues the young owner. "My goal is the perfect dough. The chefs have carte blanche."
From Romagna to the world, passing through Mexico, Portugal, and beyond: each roll tells the story of a journey. A journey that isn't just that of Federico and Cristina (who have lived in England, Malta, and Spain), but also that of all the chefs who have collaborated with them over the past two years, bringing with them ideas, ingredients, and influences. "We've learned that piadina can be paired with everything," Cristina explains. "With prosciutto and squacquerone, of course, but also with Mexican spices, Portuguese-style cod, and Asian sauces. This is Rotolo: a piadina that embraces the world, without forgetting its origins."
What to eat at Rotolo in Rome
Rotolo's menu is changing, adapting, and growing. "At first, there were only rolls (€9–€9.50), then we added classic piadinas to appeal to a wider audience (€5–€6.50)," the couple explains. The menu currently features around 12 rolls, plus a special of the day. There's the Pescador with smoked salmon, Romagna scacquerone, lemon juice, parsley sauce, and arugula, or the Bota Sò with rolled Mora Romagna pancetta, Pienza pecorino cheese, grilled eggplant, arugula, and parsley sauce. There's also no shortage of vegetarian options, including the Tin Bota 2.0 with baba ganoush, grilled tomatoes, toasted almonds, and arugula. Six piadina versions are also being added, from ham and fontina to sausage, spinach, and grilled mozzarella. "In September, we'll streamline the roll selection and introduce something reminiscent of fried gnocco, replacing the classic Roman supplì."
Meanwhile, the dough continues to evolve. "We also add a little milk, so it holds up well even for delivery. We try something new every day." How could it be otherwise, given that we're in a small, bustling laboratory? A place where Cristina and Federico are giving their own twist to one of the symbols of Italian street food, thanks also to the help of a very young kitchen team. "We're a big family. We help each other, we have fun. We're young and we want to experiment."
Rotolo. Via Candia 149, Rome. Tel. 06 89939138. Website. Facebook. Instagram.