Relax Ristorante Pizzeria

A complete New Year's Eve dinner menu including appetizers, first courses, main courses, side dishes, dessert, and drinks. A selection of traditional Italian festive dishes prepared by the staff. Includes cotechino and lentils for good luck.

A reduced selection of mixed cured meats and typical Italian cheeses. Assorted flavors from sweet to spicy. Ideal as an appetizer for one or to share between two.

A wide selection of Italian cured meats and cheeses served on a board. Includes various types and ages. Perfect for sharing in a group.

Assortment of cheeses accompanied by sweet honey and savory olives. The sweet-salty contrast enhances the taste of the dairy products. Excellent with a glass of wine.

Raw Fassona beef tartare, served with creamy cheese, crispy phyllo pastry, and truffle. A refined dish playing on different textures. Fresh and aromatic.

Aged cured ham served with fresh buffalo mozzarella. A balanced and tasty Italian classic. Served cold.

A savory version of the famous dessert, based on fresh ricotta. Enriched with cured meats, vegetables, and chopped nuts. Creamy and flavorful.

Buffalo mozzarella from Campania DOP. Fresh spun paste with a soft, milky center. Enjoyed plain.

The creamy heart of burrata, made of cream and mozzarella shreds. Sweet, rich, and very milky flavor. Delicious spread on bread.

Fried polenta bites, served with mushrooms and crispy cured meat. Golden exterior and soft interior. A warm and substantial appetizer.

Small meat patties served on chickpea cream and cooked vegetables. A mix of traditional flavors with a Middle Eastern touch. Tasty and tender.

Buffalo mozzarella laid on an aromatic truffle sauce. Garnished with crispy leaves and dried fruit. A fresh yet intensely flavored appetizer.

Layered appetizer with grilled vegetables, fresh cheese, and crispy bacon. Dressed with aromatic pesto. Elegant presentation and rich flavor.

Toasted bread rubbed with garlic and drizzled with extra virgin olive oil. Simple, crispy, and aromatic. The most classic way to enjoy bruschetta.

Toasted bread topped with diced fresh tomatoes, oil, garlic, and basil. Fresh and flavorful. The quintessential Italian appetizer.

Toasted bread spread with black or green olive paste. Intense and savory flavor. Excellent snack.

Crostino with a velvety artichoke cream. Delicate and slightly sweet flavor. Ideal for vegetarians.

Crispy bread with asparagus cream. Herbal and spring-like flavor. Light and tasty.

Toasted bread garnished with slices of cured ham. The heat of the bread enhances the aroma of the cured meat. Savory and nutritious.

Toasted bread topped with crumbled or spreadable pork sausage. Rustic and intense meat flavor. Very flavorful.

Toasted bread with a creamy mascarpone base. Probably paired with another ingredient of choice or of the day. Rich and round flavor.

Rich crostino with tomato, creamy stracciata cheese, and anchovy fillets. A mix of freshness, creaminess, and sea saltiness.

Toasted bread spread with sautéed bitter greens and cured lard that melts with heat. Decisive and traditional Roman flavor.

Classic Roman street food. Tomato rice croquette with a mozzarella center, breaded and fried. Crispy outside, gooey inside.

Breaded and fried mashed potato croquettes. Soft and flavorful with a golden exterior. Liked by adults and children.

Green olives stuffed with meat, breaded and fried. Savory and appetizing specialty from the Marche region. Eaten in one bite.

Small breaded and fried mozzarella balls. Warm bites with a melted cheese center. Excellent as an aperitif.

Zucchini flower stuffed with mozzarella and anchovies, battered and fried. A Roman cuisine classic. Tasty and crispy.

Fried cod fillet in batter. White fish with a decisive but delicate flavor, with a fresh fennel and orange accompaniment.

Small fried pizza topped with tomato sauce, Grana cheese, and basil. Soft and flavorful dough. A tasty variation of classic pizza.

Small fried pizza topped with buffalo mozzarella and a flavorful anchovy cream. An explosion of Mediterranean flavors.

Mixed seasonal vegetables cut into pieces, coated in a light batter and fried. Crispy and not greasy. A tasty vegetarian option.

Breaded and fried buffalo mozzarella bites, served on a concentrated tomato sauce. Hot-cold contrast and different textures.

Toasted bread with melted mozzarella and cured ham. Similar to a bruschetta but richer and baked.

Crostino with melted mozzarella and anchovy fillets. Savory and decisive flavor. Classic Roman pizza/crostino pairing.

Warm crostino with mozzarella and smoked salmon. Delicate and slightly smoky flavor. Elegant and savory.

Crostino with a melted cheese base, garnished with bresaola and fresh arugula after cooking. Fresh and light.

Crostino with creamy stracchino cheese and smoked speck. A rich and tasty combination typical of Northern Italy.

Crostino with mozzarella and champignon or porcini mushrooms. Earthy and flavorful taste. Suitable for vegetarians.

Four cheese crostino. A melted and creamy mix of different varieties like gorgonzola, mozzarella, and fontina. Very rich.

Crostino with spicy gorgonzola and fresh arugula. Contrast between the creaminess of the cheese and the bitterness of the greens.

Rich crostino with mushrooms, sweet peas, and cooked ham topping. A classic and substantial mix of flavors.

White pizza base with only oil and salt (and sometimes rosemary). Crispy and simple. Ideal as a side or snack.

The most classic pizza with tomato, mozzarella, and basil. Simple and balanced, with the colors of the Italian flag.

Pizza with tomato, mozzarella, and anchovies. Flavorful and savory thanks to the fish. A beloved traditional variation.

Rich pizza with tomato, mozzarella, artichoke hearts, mushrooms, ham, and olives (or egg). Varied and complex flavor.

White or red pizza with sliced fresh mushrooms and mozzarella. Delicate forest flavor. Simple and tasty.

White pizza with a mix of four cheeses (usually mozzarella, gorgonzola, fontina, and Parmesan). Creamy and very flavorful.

White or margherita pizza base, garnished after cooking with bresaola, arugula, and Grana shavings. Fresh and light.

Typical Roman pizza with fresh zucchini flowers and salted anchovies. Highly appreciated sweet-salty contrast. Usually on a white base with mozzarella.

White pizza with soft stracchino cheese and crispy speck. Creamy and flavorful with smoky notes.

Special house pizza. White base enriched with diced tomatoes, tuna, artichoke hearts, and olives. Fresh and ingredient-rich.

Pizza with tomato, mozzarella, and spicy salami (similar to pepperoni). Decisive and slightly spicy flavor.

White pizza with gorgonzola and red radicchio. The bitterness of the radicchio balances the richness of the cheese. Classic Northern Italian combination.

Red pizza without cheese, topped with tomato, garlic, and oregano. Simple, light, and very aromatic. Suitable for vegans.

Pizza usually white with mozzarella, mushrooms, and sausage. Rustic and autumnal flavors. Very tasty.

White pizza with melted gorgonzola and crunchy walnuts. Contrast of textures and flavors. Rich and unique.

White pizza with sautéed broccoli and crumbled sausage. A traditional, very flavorful, and wintery combination.

Flavorful red pizza with anchovies, olives, and capers. Very savory and decisive flavor, typical of Neapolitan cuisine.

Pizza with tomato, mozzarella, and eggplant (fried or grilled), often with Parmesan shavings. Inspired by the famous eggplant dish.

Spicy and flavorful red pizza with garlic and chili pepper. Similar to marinara but with an extra kick from the spice. For those who love strong flavors.

White pizza with shrimp and zucchini. Delicate combination of sea and land. Light and refined.

Pizza with prized porcini mushrooms. Intense and aromatic forest flavor. Usually on a white base with mozzarella.

Simple white pizza with mozzarella and gorgonzola. For lovers of blue cheese. Strong and creamy flavor.

A very rich margherita garnished with a mix of Italian cured meats and artichoke hearts. A feast of meat flavors.

Classic margherita with added cooked ham. Simple and loved by everyone.

Margherita with sausage slices. Smoky flavor that children really like.

Margherita prepared with Campana buffalo mozzarella instead of fior di latte. More flavorful, juicy, and milky.

White pizza with brie cheese, speck, and zucchini. A balanced mix of creaminess, smokiness, and vegetable sweetness.

Pizza with smoked salmon, usually on a white base with mozzarella. Delicate and unique flavor.

White pizza with buffalo mozzarella and fresh Pachino cherry tomatoes. Simple, fresh, and tasty.

Pizza inspired by Caprese salad, with smoked provola and fresh tomato (likely added raw). Tasty and fresh.

White pizza with smoked provola and speck. Decisive and smoky flavor. Very flavorful.

White pizza with smoked provola and cherry tomatoes. The smokiness of the cheese pairs well with the sweetness of the tomato.

White pizza with smoked salmon and fresh arugula. Fresh and light, with a good contrast of flavors.

Pizza with mixed grilled or roasted vegetables (eggplant, zucchini, peppers). Colorful, healthy, and vegetarian.

Spicy and flavorful pizza with 'nduja (spicy spreadable salami), sweet red onion, and zucchini. A journey through Southern flavors.

White pizza with tuna and sweet red onion. A classic and much-loved combination for the contrast of flavors.

Supplement for Schär brand gluten-free pizza base. Suitable for celiacs or gluten intolerant individuals.

Half-moon shaped closed pizza filled with mozzarella and cooked ham. Baked. Hot and stringy center.

Calzone filled with mozzarella and mushrooms. Tasty and moist inside thanks to the mushrooms.

Calzone filled with mozzarella and smoked salmon. A delicate and flavorful fish variation.

Calzone with mozzarella and sausage filling. Rich and meaty flavor. Very nutritious.

Classic calzone with mozzarella, cooked ham, and mushrooms. The most traditional and complete filling.

Calzone with a rich filling of four melted cheeses. An explosion of creaminess. For true cheese lovers.

Fresh egg pasta with a rich vegetarian sauce: porcini mushrooms, asparagus, and zucchini flowers. Flavors of the forest and garden together.

Short pasta topped with a cream of beetroot (sweet), gorgonzola (spicy), and speck (smoked). A colorful dish with complex flavor.

Large rigatoni served with a sort of fresh Amatriciana: crispy guanciale, cherry tomatoes, and Pecorino cheese. Savory and decisive.

Egg pasta in an aromatic truffle cream. Luxurious and intense earthy flavor. Very fragrant.

Rice slowly cooked with creamy gorgonzola and sweet pears, garnished with crunchy pistachios. A classic cheese-fruit combination.

Typical Roman fresh pasta (square spaghettoni) with crispy guanciale, Pecorino Romano cheese, and pepper. The white ancestor of Amatriciana. Savory and tasty.

Thick spaghetti topped with the classic cream of eggs, Pecorino, and crispy guanciale with black pepper. Rich, creamy, and intense.

Fresh Roman pasta topped simply with a cream of Pecorino Romano cheese and abundant black pepper. Spicy and savory.

Egg pasta with a sweet yellow tomato sauce, savory guanciale, and creamy fresh cheese. A perfect balance of flavors.

Filled pasta made with spelt flour, served with speck, sage, and walnuts. Rustic and aromatic flavor.

Thin long pasta with a fresh and fragrant lemon and basil sauce, with crunchiness from pistachios. Summery and light.

Vegetarian version of carbonara where vegetables replace guanciale, maintaining the egg and cheese cream. Tasty and different.

Option to add prized cured lard to the dish. Melts with heat, adding sweetness and savoriness.

Option to add black truffle shavings to the dish. Adds an unmistakable earthy aroma.

Thin strips of beef sautéed in a pan, possibly with arugula and Grana cheese or plain. Tender and quick to eat.

Beef straccetti served with a choice of rich toppings: mushrooms, balsamic, or fresh salad. Choose according to your taste.

Beef straccetti sautéed with sweet zucchini and crunchy almonds. A delicate and pleasant combination.

Veal slices with cured ham and sage, cooked in white wine. Typical Roman dish, flavorful and tender.

Floured and pan-seared veal slice, served with lemon sauce or white wine. Simple and delicate dish.

Veal slice served with richer and more intense sauces: mushroom, fortified wine, or truffle. Flavorful and succulent.

Typical Molise spun paste cheese, served grilled or melted. Milky flavor and stringy texture.

Scamorza enriched with flavorful ingredients like ham, gorgonzola, or mushrooms. A very rich cheese main course.

Typical Abruzzese lamb skewers grilled. Intense and characteristic flavor. Eaten by hand.

Grilled pork sausages. Juicy and flavorful, with the smoky taste of the grill.

Mixed grilled meat including pork chop, sausage, and arrosticini. Ideal for those who want to try a bit of everything.

Mixed grill including a veal or beef loin in addition to sausage and arrosticini. A rich dish for meat lovers.

Mixed grill with beef steak as the protagonist, accompanied by sausage and arrosticini. Substantial and varied.

Prized cut of beef, very tender and lean, grilled. Best enjoyed rare or medium-rare.

Beef fillet served with a rich and creamy green pepper or gorgonzola sauce. Intense and enveloping flavor.

Grilled cube roll beef, sliced, served with various condiments of your choice. Tasty and juicy.

Grilled chicken breast cut into strips, served with flavorful toppings. A lighter option compared to beef.

Grilled lamb chops to be eaten by hand ('scottadito'). Intense flavor typical of Lazio cuisine.

Choice meat hamburger served on a plate or in a bun (specify). Juicy and flavorful meat.

American Angus beef steak, known for its marbling and intense flavor. 220g portion.

Classic grilled beef steak. Standard portion of about 300g.

Lean and tender veal cut, grilled. Delicate flavor.

Pork chop with bone, grilled. Tasty and flavorful.

Prized Argentine beef cut (entrecôte), very tender and flavorful. Generous portion.

Brazilian beef cut (rump cap) with a characteristic layer of fat. Grilled. Price per 100g.

Danish beef ribeye, red and flavorful meat. Served with the bone. Price per 100g.

Prized meat with intense marbling, likely a Wagyu cut or similar. Very tender. Price per 100g.

Prussian beef, known for its tenderness and sweet flavor. Price per 100g.

Award-winning Finnish meat for its marbling and quality. Rich flavor. Price per 100g.

Thinly sliced potatoes fried like chips, served plain or with cheese and pepper. Crispy and delicious.

Diced potatoes roasted in the oven with rosemary. Classic side dish for meat.

Classic stick-shaped french fries. Golden and salted.

Fresh seasonal salad. Light and healthy.

Fresh salad with thinly sliced raw artichokes, dressed with lemon and Parmesan shavings. Crispy and detoxifying.

Chicory (bitter leafy vegetable) boiled and then sautéed in a pan with garlic and chili pepper. Typical Roman side dish.

Salad of raw baby spinach with fruit and cheese. Fresh, sweet, and nutritious.

Bottled water, still or sparkling.

Carafe or large bottle (1 liter) of Coca Cola. Sweet carbonated drink.

Classic glass bottle of Coca Cola. Single serving.

Small bottle of Fanta orange soda. Sweet and fizzy.

Small bottle of Sprite, lemon and lime flavored drink. Clear and refreshing.

Small glass of house draft lager beer. Light and refreshing taste.

Medium glass of draft lager beer. The standard size for a meal.

Small glass of house draft red beer. More malty and caramel flavor.

Medium glass of draft red beer.

Small glass of wheat beer (Weiss). Cloudy, fruity, and spicy.

Medium glass of draft Weiss beer.

Half-liter bottle of Italian lager beer. Dry and refreshing taste.

Carafe of house sparkling white wine. Fresh and light, ideal with appetizers and pizza.

Half a liter of house draft sparkling wine.

Carafe of house quality still wine (DOC). Available in white or red.

Half a liter of house still DOC wine.

Single glass of house wine.

Italian espresso. Short, intense, and aromatic. Perfect at the end of a meal.

Glass of digestive amaro or grappa. Aids digestion.

Fine spirits such as whiskey, rum, or cognac.