Rome, the capital of Italy, is situated on seven hills on either side of the Tiber. On every street corner you will find remnants from over 2000 years of history. The Colosseum and the Roman Forum are the most famous buildings from classical antiquity, basilicas are reminiscent of the beginnings of Christianity and the city center is characterized by the fountains and churches of the Baroque. In the historic heart of the city, a UNESCO World Heritage Site, is the most complete surviving structure of ancient Rome: the Pantheon (AD 125) in the Piazza della Rotonda. It is the work of Emperor Hadrian. East of Via del Corso are the elegant shopping streets, including Via Condotti and Via Borgognona, which leads to Piazza di Spagna with the famous Spanish Steps.
- Topschoolsintheusa: Guides to study in Italy, including geography, climate, economy, and tourism of the country.
Countless pilgrims from all over the world visit the city of Loreto and the well-known pilgrimage church Basilica of the Holy House every year. According to legend, angels brought the birth house from Nazareth to Loreto in the 13th century to protect it from plundering Arabs. It is said to be the parental home of Mary, the mother of Jesus. The house is located within the elaborately designed Gothic Sanctuaria della Santa Casa. The Madonna of Loreto was declared the patron saint of pilgrims in 1920.
The city of Ravenna is located near the Adriatic coast in the Emilia-Romagna region. The countless mosaics in the city’s Romanesque buildings are world famous and the international mosaic school is also open to foreigners. Numerous buildings from the 5th and 6th centuries are part of the UNESCO cultural heritage, such as the mausoleum of Empress Galla Placidia, the Baptistery of Neon and the Episcopal Chapel. Ravenna is the tomb of the famous Italian poet Dante.
The third largest city in Italy, Naples is known for its stunning location on the Gulf of Naples and for its charming surroundings. The mighty crater of Mount Vesuvius rises above the city. The city is a mixture of interesting art treasures, museums and buildings, apartment buildings, old palaces with crumbling plaster and noisy street vendors. The old town is part of the UNESCO cultural heritage. The neoclassical Teatro San Carlo (1737) is the most important opera house in Italy after La Scala in Milan.
The »Boot Tip« is a beautiful region with high mountains, dense forests and beaches, which is particularly suitable for hiking. Almost half of Calabria is covered by chestnut, beech, oak and pine forests. Wolves live in the mountains of the Sila massif. Catanzaro, Cosenza and Reggio (on the Strait of Messina) are the most important cities in this region. The most beautiful sandy beaches are on the west coast. A typical and particularly picturesque town is Tropea, built on the rocks overlooking the Tyrrhenian Sea, with a commercial street that is particularly lively in the evening, ending in a viewing platform over the sea. The sandy beaches, divided by small rocky bays, stretch from north to south. On the Ionian Sea, on the east coast, the beaches are rough and rocky. In return they offer seclusion and tranquillity,
The Italian Adriatic coast on Italy’s east coast north of the Strait of Otranto not only offers fine, gently sloping sandy beaches, azure blue sea and good summer weather, but also culture, such as numerous Roman ruins and buildings in the port city of Ancona, including the Arch of Trajan at the former Roman port. Numerous other attractions of the region are in Trieste, Ravenna, Pescara, Bari, Brindisi and of course in Venice, the pearl of the Adriatic. The most famous seaside resorts are Bibione, Jesolo, Cervia, Cesenatico, Rimini and Riccione.
Many restaurants offer a special tourist menu (menu turistico). There are more than 20 wine-growing regions in Italy, from the Val d’Aosta on the French border to Sicily in the south. Beverages: The Chianti Group’s wineries are subject to strict Chianti Classico quality controls (at the Gallo nero, the black rooster on the bottleneck recognizable). The Chianti region is the only area in Italy with such quality control. Wines labeled Denominazione di origine controllata come from officially recognized wine-growing regions (similar to the Appellation controllée in France). Quality wines are labeled Denominazione controllata e garantita. Piemonte vermouths are pink in color and dry or dark and sweet in taste. Aperitifs such as Campari and Punt e Mes are world-renowned, as are the liqueurs Strega, Galliano, Amaretto and Sambuca. Rome: Dishes: Abbacchio (lamb in white wine with rosemary), cannelloni (pasta filled with meat, veal brain, spinach, egg and cheese) , Broccoli Romani (broccoli in white wine), Salsa Romana (game in sweet and sour brown sauce with raisins, chestnuts and lentil puree), Gnocchi alla Romana (potato dumplings). Types of cheese: Mozzarella, Caciotta Romana (semi-fat, mild sheep’s cheese), Pecorino (hard, strong sheep’s cheese), Gorgonzola. White wines: Frascati, Albano, Grottaferrata, Velletri, Montefiascone, Marino. Red wines: Marino, Cesanese, Piglio.Piedmont: Dishes: Bagna Caoda (traditional anchovy soup with vegetables), Fritto Misto Piemontese (fried meat with vegetables), Bonet (chocolate cake with coffee and biscuits)Aosta Valley: Dishes: Fundata (cheese fondue with milk, egg yolk with truffles and white pepper), Zabaglione (warm dessert made with egg foam and Marsala wine). Wines: Barolo, Barbera, Barbaresco, Gattinara, Grignolino.Lombardy: Dishes: Risotto alla Milanese (rice with saffron and white wine), Zuppa Pavese (savory clear soup with poached egg), Minestrone (vegetable soup), Osso buco (veal knuckle slices with tomato sauce and rice), panettone (Christmas cake with raisins and candied fruit). Wines: Valtellina, Sassella, Grumello, Inferno. Trentino and South Tyrol: Both regions are known for excellent sausages and ham. Wines: Lago di Caldaro, Santa Maddalena.Veneto: Dishes: Fegato alla Veneziana (veal liver, sliced wafer-thin, fried in butter with onions), Baccalà alla Vicentina (cured cod, stewed in milk), Radicchio rosso di Treviso (wild, slightly bitter red lettuce). Wines: Soave, Bardolino, Valpolicella. Friuli Venezia Giulia: Dishes: Pasta e fagioli (pasta with beans), Prosciutto di San Daniele (ham). White wines: Tokai, Malvasia, Pinot Bianco, Pinot Grigio. Red wines: Merlot, Cabernet, Pinot Nero.Liguria: Dishes: Pesto (sauce made with basil, garlic, pine nuts and pecorino cheese), Cima Genovese (cold veal stuffed with veal brain, onions and herbs), Pandolce (orange-flavored cake). Wine: Sciacchettra.Emilia-Romagna: Dishes: Parmigiano (Parmesan cheese), Prosciutto di Parma (Parma ham), Spaghetti Bolognese (pasta with a sauce made from meat, cheese and tomatoes), Vitello alla Bolognese (veal cutlet with Parma ham and cheese), Cotechino e zampone (sausages and pork knuckle stuffed with pork). Wines: Lambrusco, Albana, Trebbiano, Sangiovese. Tuscany: Dishes: Bistecca alla Fiorentina (large T-bone steak grilled over a wood fire, seasoned with freshly ground black pepper and olive oil), Minestrone alla Fiorentina (strong vegetable soup with slices of country bread), Pappardelle alla lepre (pasta with rabbit sauce), tortina di carciofi (baked artichoke pie), cinghiale di Maremma (wild boar from the Maremma region near Grosseto), various dishes with ham, sausages and steak. Sweets: Panforte di Siena (pastry made with honey, candied fruit, almonds and cloves), Castagnaccio (chestnut cake with nuts and sultanas), Ricciarelli (thin biscuits made with honey and almonds from Siena). Wines: Chianti, Vernaccia, Aleatico, Brunello di Montalcino. Marche: Dishes: Brodetto (various types of fish on toast, garnished with potatoes, celery, tomatoes, bay leaves and white wine), Pasticciata (pasta baked in the oven). Wines: Verdicchio.Abruzzo-Molise: Dishes: The most popular pasta in the region is Maccheroni alla chitarra, because the pasta is cut into thin strips. Sweets: parrozzo (chocolate cake), zeppole (sweet pasta). Red wine: Cerasolo di Abruzzo, Montepulciano. White wine: Trebbiano (dry). Centerbe is a high-proof liqueur.Umbria: Dishes: black and white truffles, spaghetti, porchetta alla Perugina (suckling pig), carne ai capperi e acciughe (veal with capers and herb sauce), excellent sausages, Varieties of salami and prosciutto appreciated throughout Italy. Very good cold-pressed olive oil comes from this region. Local ingredients used in Umbrian cuisine are: pork and beef, cheese, lentils from Valnerina, fish from Lake Trasimeno and the River Nera, and mushrooms, vegetables and potatoes from Colfiorito. Wines: Orvieto (white, sweet or dry) and numerous red and white wines (including Rubesco from Torgiano and wines from Sagrantino and Montefalco).Campania: Dishes: Pizza (culinary pride of Campania) with all possible toppings, bistecca alla pizzaiola (steak with tomato, garlic and oregano sauce), sfogliatelle (sweet cheese pockets with ricotta cheese), mozzarella (cow or buffalo milk). The region’s wines come from the islands of Capri and Ischia.Puglia: Dishes: Coniglio ai capperi (rabbit with capers) and ostriche (breaded fresh oysters). Wines: Sansevero, Santo Stefano, Aleatico di Puglia.Calabria and Basilicata: Dishes: Sagne chine (lasagna with artichokes and meatballs), Zuppa di cipolle (onion soup with Italian brandy), Sarde (fresh sardines with olive oil and oregano), Alici al limone (fresh anchovies baked in lemon juice), Melanzane sott’olio (pickled aubergines). Sweets: mostaccioli (chocolate biscuits), cannariculi (fried honey biscuits). Wines: Agliatico, Cirò.Sicily: Dishes: Pesce spada (grilled swordfish stuffed with brandy, mozzarella and herbs), Pasta con le Sarde (pasta with fresh sardines), Caponata (rich dish with olives, anchovies and aubergines), Pizza Siciliana ( pizza with olives and capers), Triglie alla Siciliana (grilled red mullet with orange zest and white wine). Sweets: Cassata (various flavored ice cream, candied fruit and dark chocolate), Frutti di marturana (marzipan fruit). Wines: Regaleali, Corvo di Salaparuta (red and white, very aromatic and ideal with fish), Marsala. Sardinia: Numerous fish dishes (e.g. lobster in soups, stews or grilled), burrida (stew with dogfish and rays), calamaretti alla sarda (stuffed young squid). Wines: Vernaccia, Cannonau, Piani, Oliena, Malvasia.