The Italians were no slouches when it came to music; they invented both the piano and our system of musical notation, as well as producing Monteverdi, Vivaldi, Scarlatti, Verdi, Puccini, Bellini and Rossini.

Italy's many regional cucine , while remaining distinctive to their regions of origin, have undergone a pan-Italian fusion in the hands of chefs, evolving into a unique cuisine that is justifiably world famous. Cooking styles vary notably, from the rich and creamy dishes of the north to the hot and spicy specialities of the south. Northern Emilia-Romagna has produced the best-known dishes - spaghetti bolognese, lasagne and tortellini - and is also home to the best prosciutto and mortadella. Liguria is the home of pesto, that mainstay of cafes worldwide.

Spectacular vegetable and pasta dishes feature just as predominantly as seafood and exotic meats - anyone for frog rissotto, donkey steak or entrail pudding? Desserts - cassata, cannoli, zabaglione, granita and marzipan - come into their own in Sicily, while Sardinia is famous for its spit-roasted piglet. Coffee, beer and wine are of course magnificent countrywide.