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Registration
For registering to Eurosla 20, please download the Registration Form, fill it in, save it in Word format adding your surname to the file's title (e.g., Registration_Smith.doc), and send it back as an email attachment to the following address:
register-eurosla20@unimore.it
Within 15 days you will be notified that your registration has been processed. An official receipt for the amount paid will be included in your conference registration package.
The following payment methods are accepted:
1) Bank transfer in euros to the following account (this would be our preferred option):
Account holder: Gabriele Pallotti; address: via Fosse Ardeatine 17, Quattro Castella, Italy. ZIP code: 42020.
Bank: Cassa di Risparmio di Bologna
Bank address: via Fratelli Cervi 59, Reggio Emilia (Italy), ZIP code: 42100.
IBAN: IT30D0638512801100000001476
BIC: IBSPIT2B
Please note that you are responsible for all charges associated with the payment.
2) Credit card or Paypal, using the 'donate' button below. Please add 6 euros to the grand total to cover the transaction costs associated with this payment method.
Click here to download the Registration Form
Conference registration fees
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Ordinary members |
Student members |
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By June 15 |
140 eur |
100 eur |
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By August 20 |
170 eur |
130 eur |
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After August 20 |
200 eur |
160 eur |
The registration fee includes:
Membership of Eurosla, inclusive of Eurosla Yearbook
Lunch on Thursday, Friday and Saturday
Five coffee breaks
Conference reception
Participation in the Roundtable sponsored by Language Learning on Wednesday.
Social dinner
When registering you may also wish to include the cost of the social dinner (35 euros). Please indicate the menu you would like to order, choosing one of the following options:
Menu 1 (regional cuisine). Starters: ham, salami, cheese, pickles. First courses: spinach and pumpkin ravioli with butter and sage; risotto with vegetables; trofie with pesto. Second courses: veal roast; roasted guinea-hen; potatoes, sweet and sour onions. Dessert: reggiano pudding with pineapple and chocolate.
Menu 2 (vegetarian). Starters: cheese, pickles, mixed salads, vegetable omelettes. First courses: spinach and pumpkin ravioli with butter and sage; risotto with vegetables; trofie with pesto. Second courses: vegetable flan; potatoes, sweet and sour onions. Dessert: reggiano pudding with pineapple and chocolate.
Both menus include water, wine, coffee and liquors.
Cancellation policy
Before 15 July 2010: 80% registration fees refunded
Between 15 July 2010 and 15 August 2010: 50% registration fees refunded
After 15 August 2010: No refund
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