H10 Citta Hotel
Via Amedeo Avogadro, 35
Rome, Italy 00146
Tel: (39) 06 556 52 15
Website: http://www.hotelh10romacitta.com/en/index.html
Instructions on how to get to the venue are provided on our Getting There page.
The H10 Citta Hotel will also provide accommodations for participants travelling to the meeting from outside of Rome, Additional details on logistics for out of town guests are provided at this link.
Lunches and coffee breaks will be provided during the meeting. We will also have two social dinners: on the first and second nights of the conference (April 27 and 28). Should you have specific dietary requirements, please send an email to Trang Nguyen (trang.nguyen(at)cgiar.org).
Two social dinners will take place: on the first and second days of the conference starting at 20.00 at the following restaurant:
Osteria Mavi
Via Ernico Fermi 71/73
Rome
http://www.osteriamavi.it/
Tel. +39 06 558 4801
The restaurant is a short walk from the H10 Citta Hotel. Menus for the 27th are shown below, the 28th will be in buffet-style.
At the first social dinner there will be a choice of three menus (meat, fish or vegetarian). Orders are placed at the restaurant.
MEAT MENU
PROPOSTA DI CARNE
Mixed antipasto consisting of:
Antipasto misto composto da:
Boiled beef with raspberry vinegar, green tomatoes and feta cheese
Bollito di manzo sfilacciato all'aceto di lamponi con crema di pomodori verdi e feta
Golden-crusted fried mozzarella with a cream of broccoli and a sprinkling of sausage
Mozzarella in carrozza con crema di broccoli e granella di salsiccia
Vegetable Strudel with crispy bacon with robiola cheese sauce
Strudel di verdure e guanciale croccante su salsa di robiola
Half a portion of first course:
Mezza porzione di primo:
Pasta filled with duck with a velouté of mushrooms and a red wine reduction
Farfalle ripieni di anatra con vellutata di funghi champignon e riduzione di vino rosso
Second course:
Secondo:
Sirloin with oil, agretti vegetables and lemon sauce.
Controfiletto di manzo con spuma di olio, crema al limone e agretti
Dessert:
Dolce:
Fresh Strawberries with Chantilly cream
Crema chantilly con fragole fresche
FISH MENU
PROPOSTA DI PESCE
Mixed antipasto consisting of:
Antipasto misto composto da:
Shrimp tempura
Gamberoni in tempura
Salted cod balls and habanero (spicy pepper) with a lime sauce with honey
Polpettine di baccalà e habanero con salsa di lime, chile e miele
Scrunchy pizza with burrata (cheese), bloody Mary jelly and anchovies
Pizza scrocchiarella con burrata, gelatina di bloody mary e acciughe del mar cantabrico
Half a portion of first course
Mezza porzione di primo:
Pasta filled with shrimp with a cheese sauce with burrata (cheese) and courgette flowers
Farfalle ripiene di gamberi in salsa cacio e pepe su battuto di burrata con fili e fiori di zucca
Second course:
Secondo:
Seabass fillet roasted with tomato and clam sauce
Filetto di spigola arrostito con pappa al pomodoro e vongole
Dolce:
Dessert:
Crema chantilly con fragole fresche
Fresh Strawberries with Chantilly cream
VEGETARIAN MENU:
PROPOSTA VEGETARIANA:
Mixed antipasto consisting of
Misto di antipasti composto da:
Vegetable Strudel with robiola cheese sauce
Strudel di verdure e porri croccanti su salsa di robiola
Jerusalem artichoke with saffron and a polenta cracker
Topinambur gratinato con zafferano e cialda di polenta di mais
Golden-crusted fried mozzarella with a cream of broccoli and sautéed turnip tops
Mozzarella in carrozza con crema di broccoli e cime di rapa saltate
Half a portion first course
Mezza porzione di primo:
Pasta filled with basil pesto with a small salad of green beans and potato
Ravioli ripieni di pesto al basilico con insalatina di fagiolini e patate
Second course
Secondo:
Potato and spinach cake ricotta cheese creme
Tortino di patate e spinaci su crema di ricotta
Dessert
Dolce:
Fresh Strawberries with Chantilly cream
Crema chantilly con fragole fresche
The second social dinner will be in buffet-style, with diverse options to meet everyone's dietary requirements.
