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Portal:Italy

The Italy portal
Portale Italia

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Italy
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 many 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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Cérisoles.jpg
Bataille de Cérisoles, 14 avril 1544 (oil on canvas by Jean-Victor Schnetz, 1836–1837) depicts François de Bourbon at the end of the battle.

The Battle of Ceresole ([tʃɛ.reˈso.le]; also Cérisoles) took place on 11 April 1544, during the Italian War of 1542–1546, outside the village of Ceresole d'Alba in the Piedmont region of Italy. A French army, commanded by François de Bourbon, Count of Enghien, defeated the combined forces of the Holy Roman Empire and Spain, commanded by Alfonso d'Avalos d'Aquino, Marquis del Vasto. Despite having inflicted substantial casualties on the Imperial troops, the French subsequently failed to exploit their victory by taking Milan.

Enghien and d'Avalos had arranged their armies along two parallel ridges; because of the topography of the battlefield, many of the individual actions of the battle were uncoordinated. The battle opened with several hours of skirmishing between opposing bands of arquebusiers and an ineffectual artillery exchange, after which d'Avalos ordered a general advance. In the center, Imperial landsknechts clashed with French and Swiss infantry, with both sides suffering terrific casualties. In the southern part of the battlefield, Italian infantry in Imperial service were harried by French cavalry attacks and withdrew after learning that the Imperial troops of the center had been defeated. In the north, meanwhile, the French infantry line crumbled, and Enghien led a series of ineffectual and costly cavalry charges against Spanish and German infantry before the latter were forced to surrender by the arrival of the victorious Swiss and French infantry from the center. (Full article...)
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  • ...that Poliphilo, the main character in the Renaissance book Hypnerotomachia Poliphili, was said to have felt "extreme delight", "incredible joy", and "frenetic pleasure and cupidinous frenzy" when he saw the buildings depicted in the book?

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Mozzarella (English: /ˌmɒtsəˈrɛlə/, Italian: [mottsaˈrɛlla]; Neapolitan: muzzarella [muttsaˈrɛllə]) is a southern Italian cheese traditionally made from Italian buffalo's milk by the pasta filata method.

Fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the animal's diet. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad. (Full article...)

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