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Styled after a 1920s American speakeasy, often with live music in the back.

Luxury rooms and an excellent restaurant (see II Falconiere, Cortona) make for a perfect countryside retreat. Just a 15-minute drive from Cortona, yet immersed in the greenery of olives and vines. And a full complement of amenities are at hand.

Italy is a multigenerational culture, accustomed to welcoming travelling clans. And a child attempting Italian is a great icebreaker with locals.

Tuscany’s greatest contribution to art history. In their elegant compositions, the 15th and 16th-century Florentine artists developed a more naturalistic style and techniques such as perspective.

One car is cheaper than four sets of train tickets.

As Piero della Francesca’s heavy-lidded, heavily muscled Jesus rises from his sarcophagus, the dreary, dead landscape flowers into life (1463). The sleeping Roman soldier slumped in brown armour is said to be a self-portrait.

The king of Tuscan soups: a rich, wintery vegetable minestrone thickened to a stew by soaking stale bread in it overnight, re-boiling it the next day (hence the name, ri-bollita ), pouring it over new slices of bread and liberally drizzling with fresh olive oil. The ingredients vary with whatever grandma’s recipe was, but always includes at least cannellini beans and cavolo nero (a relative of chard), plus vegetables and herbs.

Thick, soft, chewy Sienese honey and almond paste cakes dusted with powered sugar.

The Merli family’s restaurant just off the main square serves tasty Maremmana cooking with a personal touch (see Albergo Scilla, Sovana.

Refined restaurant in the converted stalls of a top Brunello vineyard. Home-baked breads, innovative Tuscan cuisine, and an excellent tasting menu. Booking advised.