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 is located on a peninsula that extends into the middle of the Mediterranean Sea, with the Alps on its northern land border, as well as several islands, notably Sicily and Sardinia. Italy shares its borders with France, Switzerland, Austria, Slovenia and two enclaves: Vatican City and San Marino. Its territory also includes Campione (an exclave surrounded by Switzerland) and the Pelagie Islands (an archipelago in the African Plate). It is the tenth-largest country by land area in the European continent, covering an area of 301,340 km2 (116,350 sq mi), and the third-most populous member state of the European Union, with a population of nearly 60 million. Its capital and largest city is Rome; other major urban areas include Milan, Lombardy, Naples, Turin, Florence, and Venice.

In antiquity, the Italian peninsula was home to numerous peoples; the Latin city of Rome in central Italy, founded as a Kingdom, became a Republic that conquered the Mediterranean world and ruled it for centuries as an Empire. With the spread of Christianity, Rome became the seat of the Catholic Church and of the Papacy. During the Early Middle Ages, Italy experienced the fall of the Western Roman Empire and inward migration from Germanic tribes. 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 in Florence during the 15th and 16th centuries and spread to the rest of Europe. Italian explorers also discovered new routes to the Far East and the New World, leading the European Age of Discovery. However, centuries of rivalry and infighting between the Italian city-states among other factors left the peninsula divided into numerous states until the late modern period. During the 17th and 18th centuries, Italian economic and commercial importance waned significantly. (Full article...)

Andrea Doria during World War II

The Andrea Doria class (usually called Duilio class in Italian sources) was a pair of dreadnought battleships built for the Royal Italian Navy (Regia Marina) between 1912 and 1916. The two ships—Andrea Doria and Duilio—were completed during World War I. The class was an incremental improvement over the preceding Conte di Cavour class. Like the earlier ships, Andrea Doria and Duilio were armed with a main battery of thirteen 305-millimeter (12.0 in) guns.

The two ships were based in southern Italy during World War I to help ensure that the Austro-Hungarian Navy's surface fleet would be contained in the Adriatic. Neither vessel saw any combat during the conflict. After the war, they cruised the Mediterranean and were involved in several international incidents, including at Corfu in 1923. In 1933, both ships were placed in reserve. In 1937 the ships began a lengthy reconstruction. The modifications included removing their center main battery turret and boring out the rest of the guns to 320 mm (12.6 in), strengthening their armor protection, installing new boilers and steam turbines, and lengthening their hulls. The reconstruction work lasted until 1940, by which time Italy was already engaged in World War II. (Full article...)
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Carlo Orelli
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Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is a pasta dish made with fettuccine, butter, and Parmesan cheese. As the cheese is mixed with freshly cooked, warm fettuccine and ample butter, it melts and emulsifies to form a smooth, rich cheese sauce coating the noodles. Originated in Rome in the early 20th-century, it is now popular in the United States and other countries. Cream is commonly added to American versions, which are often served as a main course with optional chicken, shrimp, salmon or other ingredients on top or on the side.

The dish is named for Alfredo Di Lelio, a Roman restauranteur who is credited with its invention and popularisation. Di Lelio's elaborate tableside service was an integral part of the dish. Fettuccine Alfredo is a richer version of the standard Italian fettuccine al burro 'fettuccine with butter', also called pasta burro e parmigiano 'pasta with butter and Parmesan cheese'. It is a kind of pasta in bianco, that is, without added sauce. The Italian recipes do not include cream and are not topped with other ingredients, nor is the dish generally called "Alfredo" in Italy. (Full article...)

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