And I know just the place where you can do both of it at the same time! At La Romanina, residing in a 2 story house which was beautifully designed based on a Tuscan home. Not only the looks of the restaurant is stylish but it also give you a very warm feeling when you make the first step into the restaurant, moreover you will be given a warmth greeting from the staffs in La Romanina which will make your visit there even more enjoyable.

Downstairs at La Romanina is El Nino Bar where they server different kinds of wine, spirits and cocktail and let's not forget the delicious tapas. Up Stair where its call the piano room, is the fine dining area of La Romanina and there is where you can hear smoothing sound of piano played by Khun Dio( Mr Dio) and he do not only plays the piano but he also sings! Once you hear him sing or even listen to him play the piano, you will never forget La Romanina, the place where you get not only good food but good music smoothing to your ears, the perfect anti-stress therapy you will ever get!

If you got the time, check out the restaurant's blog or just drop by, you will not regret it...

The restaurant speaks for itself!

The Maltese Islands lie 58 miles (93km) south of Sicily, 230 miles (368km) north of Tripoli and 180 miles (288km) east of Tunis. Malta is only 17 miles (27km) by 9 miles (14.5km) with an area of 95 square miles (246km). (In comparison, Manhattan island in New York City is 2 and a half by 12 and half miles.) Gozo is 9.5 by 4 miles. Comino is only one square mile.
Malta is a fascinating blend of history, sunny holidays and hospitality. The colorful past of the Islands ranges from its earliest inhabitants, who built temples there some 6500 years ago, to the arrival of the crusading knights in the Middle Ages and the full brunt of World War II hostilities four centuri es later. Added to the best climate in Southern Europe, it helps attract more than a million tourists to the islands each year.

The islands are ideal for sightseeing. History surrounds you in every town, with a wealth of palaces, churches and fortifications that have survived down the centuries. The top attractions include the capital city of Valletta, with its high ramparts, museums and shopping. The focal point of urban Malta stretches from Valetta to the resorts of Sliema and St Julian's, with their first class hotels and busy nightlife. The Three Cities (Vittoriosa, Senglea and Kalkara) could not be more different. With their rich history, their historic sights and the quiet streets they are more representative of the Malta that people will love and remember.

The ancient walled city of Mdina dominates the center of the island, are area characterized by small towns and villages, each with an impressive church. In the south of Malta are the ancient temples and small fishing villages, while to the north is a tourist development sprawled around St Paul's Bay. The sandy beaches are also in the north.

Across the Comino Channel lies the smaller, greener island of Gozo and between them is the tiny Comino. Both are popular and appealing to the holiday traveler. The sea around the Maltese Islands is as clean and clear as anywhere in the Mediterranean. It is terrific for swimming and excellent for scuba diving, snorkeling and all water sports. Around the resorts there are plenty of boats, canoes and equipment for hire for windsurfing, sailing and waterskiing.

Boat trips operate around the islands and to Comino's spectacular Blue Lagoon. Cliff rising above 800ft (250m) characterize Malta's southern shore. Midway along the opposite coast are the impressive inlets of Grand Harbour and Marsamxett Bay. Malta puts it's seawater to practical use. Since the 1990's it has built a series of reverse osmosis seawater conversion plants around the island. They now fulfill more than half the island's freshwater needs and prevented water shortages in the country.

The climate is just about the best the Mediterranean can offer. The country's appeal as a year around resort owes much to the weather pattern. The hot summer sun from a cloudless sky gives way to mild winter days. The average for the summer is only 26C (79F). However, Malta is further south than parts of North Africa and so the sun burns quickly. The wind blows mostly from the northwest.

The islands offer contrasting scenery. There are no mountains or rivers in Malta. On higher ground, outcrops of limestone contribute to the island's rugged and semi-arid appearance. Lower down, rough limestone walls bounds small enclosures of reddish grown soil, which yield a surprising wide variety of crops.

These include potatoes, tomatoes, onions, capers, wheat, sesame and melons. Small plantations of olives, figs, oranges and lemons exist, but grapes are the main fruit grown. These are used to make the local wine, which is excellent. In the winter and spring, there are many wildflowers and glorious fields of color. More than 600 varieties carpet the valleys and ridges. There are few trees, however, since most were destroyed a long time ago to provide wood for ships and buildings.

While other Mediterranean holiday destinations have seen their fortunes come and go, Malta's popularity remains high. Tourism is the principal industry. The impressive Malta International Airport is able to handle 2.5 million departing passengers a year. A new cruise ship terminal in Valletta receives many cruise liners in the high season.

Maltese and English are the official languages. You will hear Maltese spoken everywhere, but virtually everyone speaks English. Almost all street signs are in Maltese, but most shops and businesses use English in advertising. Malta is a member of the European Union. As of January 2008, Malta now uses the Euro for currency.

PASTIZZI AND QASSATAT

Pastizzi are Malta's favorite snack. They are tasty, diamond-shaped pastry stuffed with ricotta cheese or a green pea mixture. Pastizzi stalls can be found everywhere, and virtually every old-fashioned bar will offer its own, homemade versions. Qassatat are similar to pastizzi but made of a lighter pasty and round in shape. These are eaten any time of the day and are absolutely addictive.

HOBZ BIZ-ZEJT

These are chunks of bread brushed with olive oil and topped with a mixture of roughly chopped tomatoes, onions and herbs. They were traditionally considered a humble snack, akin to Italian crostini, but have acquired a following in recent years and are served now in smart bars and restaurants as appetizers.

MALTESE BREAD

The Maltese make excellent bread. Most villages have at least one bakery, where you pick up delicious hobz (small soft rolls) or ftira (a ring shaped loaf that is similar in texture to Italian ciabatta.) There is nothing like the smell of the fresh, warm Maltese bread. It is said the best bread in the world comes from Malta and I totally agree.

GBEJNIET

These small round cheeselets are made from goat or sheep's milk. There are two common kinds: the plain, which is smooth and creamy, and the peppered version, which is piquant and perfect with the local crusty bread and a slice of tomato.

FENEK

Fenek (rabbit) is the most popular meat in Malta. It is prepared in countless ways, but the most common include rabbit stew made with wine and flavored with herbs, roast rabbit , fried rabbit or a dish of spaghetti with rabbit sauce.

TORTA TAL-LAMPUKI

This fish pie is made with lampuki, a prized local fish that is only available for a short period each year (usually from September to Novemeber). The pie combines the fish with vegetables, walnuts, olives and raisins, and is absolutely delicious.

SOPPA TAL-ARMLA

Maltese cuisine has many delicious soups, including minestra (vegetable soup) and the traditional soppa tal-armla (widow's soup). The name comes from the simple ingredients, which includes potatoes and other vegetables, then a dollop of ricotta cheese or gbejniet cheeselet.

BRAGIIOLI

These are "beef olives" similar to the Italian version. They are made using slices of beef or veal stuffed with a mixture of cheese, ham and herbs. They are then braised gently on the stove or in an oven.

QUABBAJT

This nougat type sweet is made with almonds and honey, and is traditionally eaten at festivals or special events. It is available year-round from stalls and local shops.

MQARET

These are pastry parcels filled with a date mixture and deep fried. They make the perfect snack and are delicious, but fattening. They are available at stalls.

OTHER FOODS THAT SHOULD NOT BE MISSED

• ALJOTTA

   A boiled fish soup with tomatoes and garlic

• ROSS IL-FORN

  A baked rice dish with minced pork, beef, bacon, eggs and ricotta cheese.

• STEWED OCTOPUS

  Octopus in a sauce of onions, tomatoes, olives and capers.

• SWORDFISH IN CAPER SAUCE

  Fried swordfish with a sauce of capers, tomatoes and onions.

• TIMPANA

  A golden brown bakes macaroni dish with minced beef and pork, eggs, cheese, chicken liver and bacon.

DRINKS IN MALTA

There are excellent Maltese wines. The local beer, CISK, is excellent and refreshing. There are also some local ales like Hopleaf Pale and Blue Label Ale, which are very popular. Maltese love tea and coffee. Both are usually served with milk. There are local liqueurs like Anisette, from the aniseed, and Bajtra, made from the prickly pear. The all time favorite drink is KINNIE.

This is a sofa drink, peculiar to Malta, and it is slightly bitter, fizzy and is flavored with orange and herbs. It's an absolute must to try since it's really not available anywhere but in the Maltese island and it is extremely popular. Most people prefer to drink bottled water, since most of the tap water in Malta is produced by a process that converts sea water into drinking water. The bottled water simply tastes better.

The Italians call the winter season, tempo da lupi, wolf weather, when it is cold and wet outside. Italy experiences a wide variety of weather during the winter season: Italy's far north is a wonderful place to go skiing, as snow falls on the Alps in November but has been known to happen much earlier in the fall. Northern Italian winters are similar to those in the northern United States, as they are very long and cold. Yet if you travel further south to an area such as Rome, snow is a very rare occurrence there. However, an area which allows you to avoid the winter blues altogether and experience the rich and warmth of La Dolce Vita is the island of Sicily; it enjoys mild temperatures year round.

Although Italy may not have a lot of warmth during the wintertime, its dishes during this season certainly do. As the temperatures become colder outside during the late fall, Italian cooking greatly changes. It takes on a richer and heavier taste. Dishes that are typical of Italian cooking during the winter are soups, stews, and heavier pasta dishes. Some pasta dishes that one can find in Italian homes and restaurants when the temperatures are low are lasagna al forno, spaghetti alla carbonara and ravioli liguri.

This one is from the region of Liguria, and is stuffed with wild greens and sage. Another popular dish to serve in the winter is polenta, which is the Italian word for cornmeal and is also the name for a dish made by cooking cornmeal in a liquid. After it is finished cooking it has the texture of mashed potatoes. One can serve the polenta with a variety of foods.

The following are two delectable recipes to make on a cold day suggested in the best selling book The Basic Art of Italian Cooking by Maria Liberati. Polenta is a classic winter dish-healthy as well as quick and simple to make and also a great way to end a cold winter day.

Polenta

Ingredients

• 2 cups coarse yellow cornmeal
• 2 tablespoons of extra virgin olive oil
• 5 tablespoons of freshly grated Parmigiano-Reggiano cheese
• Salt to taste

Method

1. In a heavy pot, bring 6 cups of salted water to boil.
2. Add in the cornmeal gradually (use wooden spoon for stirring) about ¼ cup at a time and stirring in the cornmeal each time you add in.
3. Keep stirring the cornmeal mixture for 20 minutes after all has been added in.
4. The polenta is done when the mixture pulls away from the side of the pot.
5. Place individual servings in individual dishes.
6. Top with a drizzle of olive oil and freshly grated parmigiano-reggiano cheese.

The following Café Mocha makes a great drink after a day of skiing in the mountains or out in the snow:

Café Mocha

Ingredients

• 1/2 cup honey
• 1 tablespoon unsweetened cocoa powder
• 1/4 tsp cinnamon
• 1 ½ cups hot espresso coffee
• 1/4 cup hot milk (fat free or low fat)
• 1/4 cup fat free evaporated milk
• 2 tablespoons powdered sugar

Method

1. Place evaporated milk in chilled bowl with powdered sugar.
2. Whip until peaks form and then place in refrigerator.
3. In another bowl mix honey with powdered cocoa and cinnamon, mix with wooden spoon.
4. Let sit for 5 minutes.
5. Distribute mixture into 4 coffee cups.
6. Mix coffee with milk, and then pour into cups.
7. Stir and top with whipped evaporated milk and dust with powdered cocoa.

Its location has also made it the site of numerous conflicts throughout history, dating back as early as Roman times. More recently, Friuli Venezia Giulia was host to World War One's most significant episodes. It is an area that was also immortalized by Ernest Hemingway in his beloved classic, A Farewell to Arms. Hemingway, who based this work on his own experiences as a soldier during the First World War, would never forget the horrific events he saw on the battlefields of Northern Italy. The names of Schio, Fossalta, and the Piave River were forever etched in his mind. Nor have the people of Friuli Venezia Giulia forgotten about the blood that was shed on their land more than 90 years ago. Visitors to the region can now pay homage to the soldiers of the First World War at the Great War theme park, an open-air museum in Monfalcone, the War Memorial at Redipuglia, where the remains of 10,000 soldiers are laid to rest, and the Museum of the Great War in Gorizia.

Coupled with the experience of seeing the stirring reminders of the war that was to end all wars, the cuisine of Friuli Venezia Giulia is equally rich an experience. The cuisine of the region has been equated to being as varied as the landscapes, extremely rich and diverse. It comes from the joining of the three culinary traditions that have shaped and influenced the region the most: the Austrian, the Venetian, and the Slav. Some of the delectable dishes from the regional capital of Trieste are jota, a soup made of beans, potatoes, and white cabbage; goulash; and presnitz or cuguluf, a ring-shaped pastry of Viennese origin. From Gorizia, a small town at the foot of the Alps, comes such dishes as potato gnocchi with plums, drizzled with melted butter, cinnamon and a little sugar; and kaiserfleish, smoked pork loin scattered with grated fresh horseradish and served with sauerkraut.

Friuli Venezia Giulia is one of Italy's best kept secrets and will enchant all those who visit. It is a region not to be missed, one that will reward those who seek out its many wonders.

For More Information Visit These Sites:

Turismo.fvg.it

Lost Generation.com

Maria Liberati.com

The restaurant also provides a wide range of alternative meals for vegetarians. The restaurant offers theme evenings and special offers which allow customers to experience there excellent cuisine for excellent value.

On Tuesday nights there is an all you can eat buffet which provides a wide selection of dishes and starters to entice your taste buds and encourage you to visit again.

Along with its fully licensed bar which offers a wide range of white and red wines as well as a range of spirits and pump beers. The restaurant is ideal for parties and special events but booking is highly recommended to avoid disappointment.

Overall Tiamo's presents a wide and exciting range of traditional and modern Italian food to cater for all needs. I know that as a regular customer I will be sure to be visiting tiamo's again.

Star rating: 4

Hours:

• Mon - Fri 6 - 10 pm
• Sat 6 - 10.30 pm
• Sun 4 - 9.30 pm