pre-arrival info pack

60 Pages·2015·1.14 MB·English

ITALY
PRE-ARRIVAL INFO PACK
INDEX

GENERAL INFORMATION
ABOUT ITALY.......................... pg.2
› A bit of history
• Santa Maria Annunciata in
› Other information
Chiesa Rossa
› Weather
• Basilica di Sant’Ambrogio
› Food
SHOPPING.............................pg.28
LOMBARDY............................ pg.13
RESTAURANTS AND WHERE TO
LOMBARDY IN 10 DISHES.... pg.15 EAT IN MILANO.................... pg.32
CITY OF MILANO.................. pg.17 SUGGESTED ACTIVITIES.... pg.33
› General information
About graphic design
› Airports and how to reach the
› About design
city
› About fashion design
› Public transportation
› About theatre design
› How to get a SIM card
› About media design
› Sights
› About visual arts
• The last supper
• Duomo USEFUL INFORMATION ..... pg.55

• Museo del Novecento
Bureaucratic issues
• Museo Poldi Pezzoli
› Fiscal code
• Museo Nazionale della
› Permit to stay
Scienza e della Tecnologia
› Health
• Pinacoteca di Brera
› Bank account
• Castello Sforzesco
› M-Id Card
• Hangar Bicocca
• Villa Necchi EMERGENCIES NUMBERS.. pg.61
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STUDENT LIFE NABA
About this guide
So you just landed in Italy or maybe not
and you’re packing everything and you’re
about to arrive.
We trust you’ll enjoy this reading and we
wish that this guide will help you during
your staying in our amazing country
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SSTTUUDDEENNTT LLIIFFEE NNAABBAA
GENERAL INFORMATION
ABOUT ITALY
A BIT OF HISTORY adoption and subsequent spread
of Christianity as state religion at
The Italian peninsula shows evi-
the end of the 4th century.
dence of habitation by anatomi-
cally modern humans beginning The decline and collapse of the
about 43,000 years ago. It is Western Empire by the end of the
reached by the Neolithic as ear- 5th century is taken to mark the
ly as 6000 BC (Cardium Pottery end of Late Antiquity. A Lombard
in Coppa Nevigata). The Italian Kingdom of Italy was established,
Bronze Age begins around 1500 although parts of the peninsula
BC, likely corresponding to the remained under Byzantine rule
arrival of Indo-European speakers and influence until the 11th cen-
whose descendants would be- tury. The Lombard kingdom was
come theItalic peoples of the Iron incorporated into Francia and ul-
Age; alongside the early Italic cul- timately the Holy Roman Empire,
tures, however, the Etruscan civi- although the rise of city-states,
lization in central Italy and Greek and especially the powerful mari-
colonies in the south flourished time republics in the medieval pe-
during 8th to 5th centuries BC. riod led to political fragmentation.
Ultimately, after the disastrous
Among the Italic peoples, the
Italian Wars, the peninsula was
Latins, originally situated in the
divided among the great powers
Latium region, and their Latin lan-
of Early Modern Europe, Spain
guage would come to dominate
and Austria, and later fell to the
the peninsula with the Roman
French Empire under Napoleon I,
conquest of Italy in the 3rd cen-
the Papal States being reduced to
tury BC. The Roman Republic and
the control of the Holy See over
later the Roman Empire dominat-
Rome.
ed Italy for many centuries, and
With the rise of nationalism and
furthermore established the cul-
the idea of the nation state in the
ture and civilization of Western
19th century, the peninsula was
Europe in general, including the
STUDENT LIFE NABA
unified in the late 19th century. ic Community (which has later
The new Kingdom of Italy, estab- constituted the European Union),
lished in 1861, quickly modernized the United Nations, NATO, the
and built a large colonial empire, G7 and the Organisation for Eco-
colonizing parts of Africa, and nomic Co-operation and Develop-
countries along the Mediterrane- ment. Italy is currently ranked as a
an. However, many regions of the major European power
young nation (notably, the South)
remained rural and poor, originat-
ing the Italian diaspora. Part of the
victorious allied powers of World
War I, Italy defeated its historical
enemy, the Austrian Empire. Soon
afterwards, however, the liberal
state collapsed to social unrest:
the Fascists, led by Benito Mus-
solini, took over and set up an
authoritarian dictatorship. Italy
joined the Axis powers inWorld
War II, falling into a bloody Civil
War in 1943, with the Fascist fac-
tion finally defeated in the spring
of 1945.
In 1946, as a result of a Constitu-
tional Referendum, the monarchy
was abolished.[1] The new re-
public was proclaimed on 2 June
1946. In the 1950s and 1960s, Italy
saw a period of rapid moderni-
zation and sustained economic
growth, the so-called Italian eco-
nomic miracle. The country, com-
ing back to international politics
among Western democratic pow-
ers, joined the European Econom-
STUDENT LIFE NABA
OTHER INFORMATION:
CAPITAL AND LARGEST CITY:
ROME 41°54’N 12°29’E
OFFICIAL LANGUAGES : Italiana
DEMONYM: Italian
ROME
GOVERNMENT: Unitary parliamentary
constitutional republic
PRESIDENT: Sergio Mattarella
PRIME MINISTER: Matteo Renzi
LEGISLATURE: Parliament
UPPER HOUSE: Senate
LOWER HOUSE: Chamber of Deputies

FORMATION:
• Unification:17 March 1861
• Republic: 2 June 1946
• Founded the EEC(now the European Union): 1 January 1958
AREA:
• Total: 301,338 km2 (72nd) - 116,347 sq mi
• Water (%): 2.4
POPULATION:
• 2013 estimate: 60,782,668[1] (23rd)
• 2011 census: 59,433,744[2] (23rd)
• Density: 201.7/km2 (63rd) - 522.4/sq mi
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WEATHER
The climate in Italy is highly diverse
and can be far from the stereotypical
altitudes and valleys, particularly
Mediterranean climate depending
during the winter months when the
on the location. Most of the inland
higher altitudes tend to be cold,
northern areas of Italy, for example
wet, and often snowy. The coastal
Turin, Milan and Bologna, have a
regions have mild winters and warm
continental climate classified as
and generally dry summers, although
humid subtropical. The coastal areas
lowland valleys can be quite hot in
of Liguria and most of the peninsula
summer.
south of Florence generally fit the
Mediterranean stereotype. The coastal
areas of the peninsula can be very
different from the interior higher
FOOD
Here is the list of the most famous Italian dishes split by regions.
Please, try to taste as many as you can!!
CUCINA ABRUZZESE and tomato sauce
• Taralli
• Agnello cacio e ova
Crunchy ring shape snack/
slow cooked lamb with rosemary,
appetizer made with no yeast
garlic and eggs
bread dough
• Arrosticini
CUCINA CALABRESE
sheep meet cooked on a stick.
• I soffioni Abruzzesi • Le Frittole
Small cake filled with cream and Traditional dish/soup prepared by
sheep ricotta cheese cooking pork rind, pork meat and
other less noble parts of the pig
CUCINA LUCANA
• Polpette di melanzane
• Acquasale
Deep fried eggplant meatballs
Soup with onion, bread eggs and
ricotta cheese • Mostaccioli
• Orecchiette alla lucana Honey crunchy cookies
Typical ear shape pasta with veal
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CUCINA CAMPANA • Gnocchi alla romana
Small rounded semolina discs
• Caprese
grated in oven with cheese and
Simple salad made with sliced
butter
fresh mozzarella cheese, tomatoes
and basil • Soft and yummy sweet buns
enriched with orange peel raisins
• Pizzelle fritte
pine nut and whipped cream
Smalls deep fried pizza with
marinara sauce and cheese CUCINA LIGURE
• Pastiera
• Focaccia
Easter short crust pastry cake with
Famous flat oven-baked oily and
ricotta cheese and candied fruits
salty bread which is now presided
over by Slow Food
CUCINA EMILIANA
• Trofie al Pesto Patate e Fagiolini
• Lasagne Alla Bolognese
Twisted shape short pasta with
Made by interleaving layers
pesto sauce, potatoes and green
of pasta with layers of sauce,
beans
made with ragù, bechamel, and
Parmigiano-Reggiano • Canestrelli
Delicious crumbly cookies
• Gnocco Fritto
sprinkled with powdered sugar
Fried dough parcels served with
cold cuts and cheese CUCINA MARCHIGIANA
• Crescioni • Olive all’ascolana
Stuffed flatbread
Deep fried olives stuffed with meat
• Brodetto fanese
CUCINA OF FRIULI VENEZIA GIULIA
Traditionally poor dish, is a fish
• Frico con patate e cipolle
soup served with crispy toasted
Grated potatoes cooked in a pan
sliced bread
with onion and montasio cheese
• Cicerchiata
• Scampi alla busara
Desert made by fried small dough
Scampi soup with tomatoes garlic
balls and covered with honey
and chilly
• Fave triestine CUCINA MOLISANA
Small ball shape sweets made with
• Fascadielle
almonds
Particular polenta served with
meat sauce, tuna and cheese
CUCINA LAZIALE
• Trippa alla molisana
• Abbacchio alla scottadito
A main course with pork stomach
Grilled lamb ribs
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with natural seasoning and dried • Panadas
to be served crunchy Dumpling filled with meat, fish or
• Caggiunitti veggie
fried ravioli stuffed with chestnut, • Small cake filled with cheese and
almonds and candied fruits covered with honey and sugar
CUCINA PIEMONTESE CUCINA SICILIANA
• Bagna Caod • Arancini di Riso
A sauce made with anchovies, Deep fried saffron rice ball with
olive oil and garlic. It’s used to typical pear shape
soak typical fall veggies • Pasta alla norma
• Vitello Tonnato Pasta with fried eggplant and salty
Sliced veal covered with tuna ricotta cheese
flavor mayo • Cannoli siciliani
• Baci di dama Crisp, sweet crunchy tubes which
Aka lady kisses because of their are filled with a cream or ricotta
shape which reminds two kissing- cheese filling
lips
CUCINA TOSCANA
• Italian hazelnut sandwich
• Panzanella
cookies
Fresh Salad with Tuscany bread,
CUCINA PUGLIESE onion, tomatoes, cucumber and
• Orecchiette con le cime di rapa basil
Typical ear-shape hanmade pasta • Tiramisù
with turnip tops, olive oil, garlic It is made of ladyfingers dipped in
and anchovies coffee, layered with mascarpone
• Bombette pugliesi cheese cream, flavored with coco
Meat roll made with thin beff • Pappa al Pomodoro
steak filled with pancetta and Tomatoes and Tuscany bread soup
caciocavallo cheese
CUCINA OF TRENTINO-ALTO ADIGE
• Cartellate
• Canederli
Dessert made with a rose-shape
Big Meat Dumplings
puff pastry soak in cooked wine
• Spätzle di spinaci
CUCINA SARDA noodles made from a batter
poured through a coarse colander
• Spaghetti con la bottarga
into boiling water
Salted Tuna eggs grated on
spaghetti • Strudel di mele
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STUDENT LIFE NABA
• oblong strudel pastry jacket with are filled with a cream or ricotta
an apple filling inside cheese filling
CUCINA MARCHIGIANA CUCINA UMBRA
• Olive all’ascolana • Strangozzi al tartufo
Deep fried olives stuffed with meat Typical homemade pasta usually
• Brodetto fanese cooked with Norcia black truffles
Traditionally poor dish, is a fish sauce
soup served with crispy toasted • Crostini di fegatini di pollo
sliced bread Slices of homemade bread
• Cicerchiata covered by chicken livers dough
Desert made by fried small dough • Panpepato
balls and covered with honey Typical Christmas “bread” made
by cocoa dough enriched with
CUCINA PIEMONTESE
nuts, walnuts, almonds, honey,
• Bagna Caod
sugar, cinnamon and black pepper
A sauce made with anchovies,
CUCINA VALDOSTANA
olive oil and garlic. It’s used to
soak typical fall veggies • Costolette alla Valdostana
• Vitello Tonnato Veal steak stuffed with ham
Sliced veal covered with tuna and fontina cheese, coated in
flavor mayo breadcrumbs and deep fried
• Baci di dama • Chnéffléné
Aka lady kisses because of their Boiled batter morsels
shape which reminds two kissing- • Tegole dolci
lips Yummy and crunchy wafer
• Italian hazelnut sandwich
CUCINA VENETA
cookies
• Baccalà alla Vicentina
CUCINA SICILIANA Dried salt cod slowly simmered in
• Arancini di Riso milk, usually severd with polenta
Deep fried saffron rice ball with on side
typical pear shape • Fegato alla Veneziana
• Pasta alla norma sliced liver with gently stewed
Pasta with fried eggplant and salty onions and vinegar
ricotta cheese • Pandoro
• Cannoli siciliani traditional Italian sweet yeast
Crisp, sweet crunchy tubes which bread typically served during the
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