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...)

Pietro Vermigli, by Hans Asper, 1560

Peter Martyr Vermigli (8 September 1499 – 12 November 1562) was an Italian-born Reformed theologian. His early work as a reformer in Catholic Italy and his decision to flee for Protestant northern Europe influenced many other Italians to convert and flee as well. In England, he influenced the Edwardian Reformation, including the Eucharistic service of the 1552 Book of Common Prayer. He was considered an authority on the Eucharist among the Reformed churches, and engaged in controversies on the subject by writing treatises. Vermigli's Loci Communes, a compilation of excerpts from his biblical commentaries organised by the topics of systematic theology, became a standard Reformed theological textbook.

Born in Florence, Vermigli entered a religious order and was appointed to influential posts as abbot and prior. He came in contact with leaders of the Italian spirituali reform movement, and read Protestant theologians such as Martin Bucer and Ulrich Zwingli. Through reading these works and studying the Bible and the Church Fathers, he came to accept Protestant beliefs about salvation and the Eucharist. To satisfy his conscience and avoid persecution by the Roman Inquisition, he fled Italy for Protestant northern Europe. He ultimately arrived in Strasbourg where he taught on the Old Testament of the Bible under Bucer. English reformer Thomas Cranmer invited him to take an influential post at Oxford University where he continued to teach the Bible. He also defended his Eucharistic beliefs against Catholic proponents of transubstantiation in a public disputation. Vermigli was forced to leave England on the accession of the Catholic Queen Mary. As a Marian exile he returned to Strasbourg and his former teaching position. Vermigli's beliefs regarding the Eucharist and predestination clashed with those of leading Lutherans in Strasbourg, so he transferred to Reformed Zürich where he taught until his death in 1562. (Full article...)
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Spaghetti alla carbonara

Carbonara (Italian: [karboˈnaːra]) is a pasta dish made with eggs, hard cheese, fatty cured pork, and black pepper. The dish took its modern form and name in the middle of the 20th century.

The cheese is usually pecorino romano. Some variations use Parmesan, Grana Padano, or a combination of cheeses. Spaghetti is the most common pasta, but rigatoni or bucatini are also used. While guanciale, a cured pork jowl, is traditional, some variations use pancetta, and lardons of smoked bacon are a common substitute outside Italy. (Full article...)

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