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.

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...)

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 ([tʃereˈzɔːle]; also Cérisoles) took place on 14 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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A collection of different pasta varieties

Pasta (UK: /ˈpæstə/, US: /ˈpɑːstə/, Italian: [ˈpasta]) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was traditionally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. While Asian noodles are believed to have originated in China, pasta is believed to have independently originated in Italy and is a staple food of Italian cuisine, with evidence of Etruscans making pasta as early as 400 BCE in Italy.

Pastas are divided into two broad categories: dried (Italian: pasta secca) and fresh (Italian: pasta fresca). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. Fresh pastas available in grocery stores are produced commercially by large-scale machines. (Full article...)

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