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The Italian approach to skiing is a relaxed one; the Italian approach to visitors is a friendly one; and the Italian approach to food and wine is an enthusiastic one. No other country offers quite the same mix. And there's a bonus: many Italian resorts enjoy splendid settings - in the Dolomites, the scenery is simply stunning.

Although there aren't huge numbers of them (on the international market, at least), Italian resorts vary as widely in characteristics as they do in location - and they are spread along the length of the Italian border, from Sauze and neighbours across the French border from Montgenevre, all along the Swiss border to the Dolomites, an area that used to be part of Austria.

There are high, snow-sure ski-stations and charming valley villages, and ski areas that range from one-run wonders to some of the most extensive skiing in the world. 

A lot of Italian skiing, particularly in the north-west, seems flatteringly easy. This is partly because the piste grooming is immaculate, and also because piste grading seems to overstate difficulty.

Nowhere is this clearer than in La Thuile (located in Italy, despite its French name). Its ski area connects (just) with that of La Rosiere (across the valley from Les Arcs) and, when we last visited, skiing from one to the other was like moving from the shelter of harbour to the open sea.

Red runs on the La Thuile side were virtually motorways; at La Rosiere, they offered challenging moguls. We have also been struck by the way Italian skiing continues to be weekend-oriented. Except in the Dolomites, which depend largely on German custom, resorts can be quiet as the grave during the week, especially in low season, and come to life on Friday night or Saturday morning when the weekenders from Italy's affluent northern plain arrive.

If you quite like having the hotel bar to yourself (not to mention the pistes), this is a real advantage. If you're looking for a social whirl, you could be disappointed.

In general, Italians don't take their skiing too seriously. Lifts may close for lunch, and mountain restaurants are generally welcoming places serving satisfying food, encouraging leisurely lunching. And at current exchange rates, prices in most resorts are noticeably low (though not in all - see our feature on the costs of skiing).

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