Fire up the... Fiat 500C

FUNKY, full of Fifties charm and favoured by everyone from driving schools to Ferrari fans, it isn't hard to see why Fiat's 500 has proven a hit.

The smallest car the Italian company makes has been a big seller in Britain ever since it was launched here three years ago but since then its seen a whole crop of new competitors come into its premium hatchback patch, including Audi's upcoming A1 and Citroen's delightfully driveable DS3. So unless you're absolutely smitten with its retro styling it's going to have fight harder than ever to catch your eye.

It's a fun little thing to hurtle about in, with more than enough get-up-and go from its 1.2 litre engine to keep you happy, although something about its tall stance and the driving position makes you feel as though you're sitting on the driver's seat rather than in it. Nor is it the roomiest hatchback you're likely to encounter - for that you'll need Fiat's similarly-priced Panda - but that's the price you pay for the ease you'll have parking it and those priceless looks.

If you're tempted by the very Italian vibe the little 500 gives off you might also want to try the soft-top 500C version I tested, which mimics its illustrious ancestor in having a simple canvas roof which gives you instant wind-in-the-hair fun without ruining the car's instantly recognisable profile. Starting at a little over £11,000, it's always one of the cheapest ways to get a brand new cabriolet.

What isn't so impressive is the interior, which the car's creators have clearly worked hard on to make as individual as possible. It's not that a white dashboard and creme steering wheel aren't to my own taste - you can customise the colour scheme to pretty much however you want it, so don't worry - but something about the materials they've chosen somehow feels cheap.

The 500 is like pizza, another Italian institution, in that only some of you are going to love it as it comes out of the box. But there's no reason why you can't dig out the endless options list and add a few of your own toppings.

As published in The Champion on October 13, 2010