Portal:Italy

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Location of Italy within Europe

Italy (Italian: Italia [iˈtaːlja] (listen)), officially the Italian Republic or the Republic of Italy, is a country in Southern and Western Europe. Located in the middle of the Mediterranean Sea, it consists of a peninsula delimited by the Alps and surrounded by several islands; its territory largely coincides with the homonymous geographical region. Italy shares land borders with France, Switzerland, Austria, Slovenia and the enclaved microstates of Vatican City and San Marino. It has a territorial exclave in Switzerland, Campione. Italy covers an area of 301,230 km2 (116,310 sq mi), with a population of about 60 million. It is the third-most populous member state of the European Union, the sixth-most populous country in Europe, and the tenth-largest country in the continent by land area. Italy's capital and largest city is Rome.

Italy was the native place of civilizations such as the Italic peoples and the Etruscans, while due to its central geographic location in Southern Europe and the Mediterranean, the country has also historically been home to myriad peoples and cultures, who immigrated to the peninsula throughout history. The Latins, native of central Italy, formed the Roman Kingdom in the 8th century BC, which eventually became a republic with a government of the Senate and the People. The Roman Republic initially conquered and assimilated its neighbours on the Italian peninsula, eventually expanding and conquering a large part of Europe, North Africa and Western Asia. By the first century BC, the Roman Empire emerged as the dominant power in the Mediterranean Basin and became a leading cultural, political and religious centre, inaugurating the Pax Romana, a period of more than 200 years during which Italy's law, technology, economy, art, and literature developed. (Full article...)

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The crowning of Manfred of Sicily in a manuscript of the Cronica; by the 16th century, there were multiple versions of the Cronica in printed form as well as in illuminated manuscript form.

The Nuova Cronica (also: Nova Cronica) or New Chronicles is a 14th-century history of Florence created in a year-by-year linear format and written by the Italian banker and official Giovanni Villani (c. 1276 or 1280–1348). The idea came to him after attending the first Jubilee in the city of Rome, in 1300, where he realized that Rome's many historical achievements were well-known, and he desired to lay out a history of the origins of his own city of Florence. In his Cronica, Villani described in detail the many building projects of the city, statistical information on population, ordinances, commerce and trade, education, and religious facilities. He also described several disasters such as famines, floods, fires, and the pandemic of the Black Death in 1348, which would take his own life. Villani's work on the Nuova Cronica was continued by his brother Matteo (from April 1348 until July 1363) and his nephew Filippo (until 1364) after his death. It has been described as the first introduction of statistics as a positive element in history.

The oldest manuscript is Vatican Library BAV Chigiano L VIII 296, dating to the time of composition. (Full article...)
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A multi-generational banquet depicted on a mural from Pompeii (1st century AD)
Food and dining in the Roman Empire reflect both the variety of food-stuffs available through the expanded trade networks of the Roman Empire and the traditions of conviviality from ancient Rome's earliest times, inherited in part from the Greeks and Etruscans. In contrast to the Greek symposium, which was primarily a drinking party, the equivalent social institution of the Roman convivium (dinner party) was focused on food. Banqueting played a major role in Rome's communal religion. Maintaining the food supply to the city of Rome had become a major political issue in the late Republic, and continued to be one of the main ways the emperor expressed his relationship to the Roman people and established his role as a benefactor. Roman food vendors and farmers' markets sold meats, fish, cheeses, produce, olive oil and spices; and pubs, bars, inns and food stalls sold prepared food. Bread was an important part of the Roman diet, with more well-to-do people eating wheat bread and poorer people eating that made from barley. Fresh produce such as vegetables and legumes were important to Romans, as farming was a valued activity. A variety of olives and nuts were eaten. While there were prominent Romans who discouraged meat eating, a variety of meat products were prepared, including blood puddings, sausages, cured ham and bacon. The milk of goats or sheep was thought superior to that of cows; milk was used to make many types of cheese, as this was a way of storing and trading milk products. While olive oil was fundamental to Roman cooking, butter was viewed as an undesirable Gallic foodstuff. Sweet foods such as pastries typically used honey and wine-must syrup as a sweetener. A variety of dried fruits (figs, dates and plums) and fresh berries were also eaten. (Full article...)

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