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Italy is a developed democracy with a modern economy.
Italy has a low rate of violent crime, little of which is directed toward tourists.
Public hospitals in Italy sometimes do not maintain the same standards as hospitals in the United States, so travelers are encouraged to obtain insurance that would cover a stay in a private Italian hospital or clinic.
In summer there is a lively festival that runs from late June to the end of September where hundreds of cultural and musical events take place in parks, squares and streets throughout the city that runs from late June to the end of September where hundreds of cultural and musical events take place in parks, squares and streets throughout the city.
There is also a Saints Day where dancing and singing goes on throughout the night to celebrate religion.
The history of Italian cooking begins with Magna Grecia, where the culture of the Greek colonies popularized the art. The daily fare was simple and sober (pork, salted fish, chickpeas, lentils, lupines, olive pickles and dried figs) but at banquets the food was more varied and plentiful (soups, game in vinegar and honey sauces, sweets with almonds and walnuts) and also took on ritual and symbolic meanings. The Etruscans too had a simple diet based on the cereals favored by the fertile region (present-day Tuscany).
Wheat and maize are the major cereal crops with barley now increasingly grown, while rice is a specialized crop exported in large quantities.
Olives and citrus tree crops fruit are the commonest and best known which, together with vineyards, make the country a leader in the Mediterranean and in Europe, though international competition is now strong.
The Basilica of St. Peter is traditionally believed to have been erected over the spot where St. Peter was buried after his martyrdom in Rome around 64 CE. That he was indeed martyred, that it took place in Rome, and where it took place, remain controversial questions. Some scholars support the tradition that St. Peter was buried Ad Catacumbas (i.e. at the catacombs of San Sebastiano) on the Via Appia.
Pasta 400 g Peeled tomatoes 400 g Garlic 1 Grated oregano 1 spoon Extravergine olive oil Salt Pepper
Peel, seed and chop the tomatoes into small pieces. Put them in a bowl with the garlic, chopped oregano, salt and pepper. Add a little olive oil. Cook the pasta, drain and turn into a deep saucepan. Add the sauce and toss carefully, Cover the saucepan and place in a larger saucepan with boiling water. Make sure that the water is well below the rim of the pasta saucepan (about three inches). Leave for about ten minutes, then turn the pasta into a serving dish and serve.