It is a sort of focaccia or crushed sandwich, whose etymology is traced back to the verb batt, that is to beat in Piacenza dialect, then beaten bread.

It is made with flour, water, salt, yeast and, in some varieties, milk and cornmeal.

Sometimes sugar and honey were added.

The mixture is processed and then spread to create a thin oval shape to be put in the oven for quick cooking.

Traditionally the stove was used to cook the dough or even the wood-burning oven, today electric ovens capable of high temperatures are used.
Batarö is stuffed with local products: bacon from Piacenza, coppa piacentina and cheeses from the area, however there are numerous variations with different cold cuts, cheeses and seasonal ingredients.