This can be a number of things: a chicken or turkey breast rolled up around a stuffing, or anything we would call a roulade, or anything the Sicilians would call involtini. It may be a cut of rabbit, or a chicken thigh, deboned, rolled and tied up with string with herbs (pollo rolatina). Rolatine alla Valdostana are veal escalopes with a stuffing of fontina cheese and cooked ham.
Rolata is usually used for a big rolled roast tied with string—or a stuffed turkey breast. But it can also be a dessert, a thin sheet of sponge cake with a layer of jam, chocolate, etc, rolled up into a spiral and baked.
Rolatina (or rolantina) also applies to vegetables, as rolatina di melanzana, a sort of rolled-up aubergine parmigiano. Asparagus rolantina is a slice of prosciutto wrapped around a few asparagus spears and cheese, covered with bread crumbs and baked. Some versions wrap them in a thin veal escalope instead.
Images by: melacannella