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Portal:Italy

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Location of Italy within Europe

Italy, officially the Italian Republic, is a country in Southern and Western Europe. It consists of a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land border, as well as nearly 800 islands, notably Sicily and Sardinia. Italy shares its borders with France, Switzerland, Austria, Slovenia, and two enclaves: Vatican City and San Marino. It is the tenth-largest country in Europe by area, covering 301,340 km2 (116,350 sq mi), and third-most populous member state of the European Union, with a population of nearly 60 million. Italy's capital and largest city is Rome; other major urban areas include Milan, Naples, Turin, Palermo, Bologna, Florence, Genoa, and Venice.

The history of Italy goes back to numerous ancient Italian peoples, notably including the Romans, who conquered the Mediterranean world during the Roman Republic and ruled it for centuries during the Roman Empire. With the spread of Christianity, Rome became the seat of the Catholic Church and the Papacy. Between late antiquity and the Early Middle Ages, Italy experienced the arrival of Germanic tribes and the fall of the Western Roman Empire. By the 11th century, Italian city-states and maritime republics expanded, bringing renewed prosperity through commerce and laying the groundwork for modern capitalism. The Italian Renaissance flourished during the 15th and 16th centuries and spread to the rest of Europe. Italian explorers discovered new routes to the Far East and the New World, contributing significantly to the European Age of Discovery. However, centuries of rivalry and infighting between city-states left the peninsula divided. During the 17th and 18th centuries, Italian economic importance waned significantly. (Full article...)

View of Pompeii and Mount Vesuvius

Pompeii (/pɒmˈp(i)/ pom-PAY(-ee), Latin: [pɔmˈpei̯.iː]) was a city in what is now the municipality of Pompei, near Naples, in the Campania region of Italy. Along with Herculaneum, Stabiae, and many surrounding villas, the city was buried under 4 to 6 m (13 to 20 ft) of volcanic ash and pumice in the eruption of Mount Vesuvius in 79 AD.

Largely preserved under the ash, Pompeii offers a unique snapshot of Roman life, frozen at the moment it was buried, as well as insight into ancient urban planning. It was a wealthy town of 10,000 to 20,000 residents at the time it was destroyed. It hosted many fine public buildings and luxurious private houses with lavish decorations, furnishings and artworks, which were the main attractions for early excavators; subsequent excavations have found hundreds of private homes and businesses reflecting various architectural styles and social classes, as well as numerous public buildings. Organic remains, including wooden objects and human bodies, were interred in the ash; their eventual decay allowed archaeologists to create moulds of figures in their final moments of life. The numerous graffiti carved on outside walls and inside rooms provide a wealth of examples of the largely lost Vulgar Latin spoken colloquially at the time, contrasting with the formal language of classical writers. (Full article...)

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First Italian balloon flight medal
First Italian balloon flight medal
  • ...that the Monte Viso Tunnel is the most ancient tunnel dug through a mountain in Italy?

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A plate of testaroli with pesto, as served at a trattoria in Pontremoli, Tuscany, Italy

Testaroli, sometimes referred to as testarolo, is a type of thin spongy pasta or bread in Italian cuisine that is prepared in circular sheets using water, flour and salt, which is then sliced into diamond or rectangular shapes. A common dish in the Lunigiana region and historical territory of Italy, it is an ancient pasta originating from the Etruscan civilization of Italy. Testaroli has been described as "the earliest recorded pasta". It is also a native dish of the southern Liguria and northern Tuscany regions of Italy.

Testaroli is prepared from a batter that is cooked on a hot flat surface, after which it may be consumed. It is traditionally cooked on a testo, a flat terracotta or cast iron cooking surface from which the food's name is derived. It is sometimes cooked further in boiling water and then served. Testaroli is sometimes referred to as a bread, and is sometimes referred to as a crêpe. It may be dressed with pesto sauce or other ingredients such as olive oil, pecorino, Parmesan, and garlic. Falsi testaroli al ragù is a similar dish, prepared using sliced pasta dough and a ragù sauce. (Full article...)

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