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The Italy portal
Portale Italia

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Location of Italy within Europe

Italy, officially the Italian Republic, is a country in Southern and Western Europe. It consists of a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land border, as well as nearly 800 islands, notably Sicily and Sardinia. Italy shares its borders with France, Switzerland, Austria, Slovenia, and two enclaves: Vatican City and San Marino. It is the tenth-largest country in Europe by area, covering 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. Italy's capital and largest city is Rome; other major urban areas include Milan, Naples, Turin, Palermo, Bologna, Florence, Genoa, and Venice.

The history of Italy goes back to numerous Italic peoples, notably including the ancient Romans, who conquered the Mediterranean world during the Roman Republic and ruled it for centuries during the Roman Empire. With the spread of Christianity, Rome became the seat of the Catholic Church and the Papacy. Between late antiquity and the Early Middle Ages, Italy experienced the arrival of Germanic tribes and the fall of the Western Roman Empire. 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 during the 15th and 16th centuries and spread to the rest of Europe. Italian explorers discovered new routes to the Far East and the New World, contributing significantly to the European Age of Discovery. (Full article...)

Map of the 1988 Giro d'Italia route, from Urbino to Vittorio Veneto
(stage courses in red, and connections between host towns in green)

The 1988 Giro d'Italia was the 71st running of the Giro d'Italia, one of cycling's Grand Tour races. The race started in Urbino, on 23 May, with a 9 km (5.6 mi) individual time trial and concluded in Vittorio Veneto, on 12 June, with a 43 km (26.7 mi) individual time trial. A total of 180 riders from 20 teams entered the 21-stage race, which was won by American Andrew Hampsten of the 7-Eleven–Hoonved team. The second and third places were taken by Dutchman Erik Breukink and Swiss Urs Zimmermann, respectively. It was the third time – and second successive year – in the history of the Giro that the podium was occupied solely by non-Italian riders.

In the first half of the race, the overall classification had been headed for several days by Massimo Podenzana. He had participated in a breakaway during stage 4a, which won him sufficient time to hold the race leader's maglia rosa (English: pink jersey) for more than a week. Franco Chioccioli then wore the pink jersey for two stages before Hampsten took the general classification lead after the fourteenth stage. The fourteenth stage of the 1988 Giro, conducted in adverse weather including a snowstorm, has been recognized as an iconic event in the history of the Giro. After this stage, Hampsten began to build up a solid two-minute barrier against the second-placed rider, Breukink. This gap was sufficient to win Hampsten the race, despite losing around twenty seconds in the final two stages. (Full article...)

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A plate of testaroli with pesto, as served at a trattoria in Pontremoli, Tuscany, Italy

Testaroli, sometimes referred to as testarolo, is a type of thin spongy pasta or bread in Italian cuisine that is prepared in circular sheets using water, flour and salt, which is then sliced into diamond or rectangular shapes. A common dish in the Lunigiana region and historical territory of Italy, it is an ancient pasta originating from the Etruscan civilization of Italy. Testaroli has been described as "the earliest recorded pasta". It is also a native dish of the southern Liguria and northern Tuscany regions of Italy.

Testaroli is prepared from a batter that is cooked on a hot flat surface, after which it may be consumed. It is traditionally cooked on a testo, a flat terracotta or cast iron cooking surface from which the food's name is derived. It is sometimes cooked further in boiling water and then served. Testaroli is sometimes referred to as a bread, and is sometimes referred to as a crêpe. It may be dressed with pesto sauce or other ingredients such as olive oil, pecorino, Parmesan, and garlic. Falsi testaroli al ragù is a similar dish, prepared using sliced pasta dough and a ragù sauce. (Full article...)

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