Deli-Cious Italy
Chef: Aniss Meski
with : Cristian Broglia

Happy Hour

February 22, 11 a.m. - 11 p.m.
Hambar 355 McGill St.
February 23, 11 a.m. - 11 p.m.
Hambar 355 McGill St.
February 24, 11 a.m. - 11 p.m.
Hambar 355 McGill St.
February 25, 11 a.m. - 11 p.m.
Hambar 355 McGill St.
February 26, 11 a.m. - 11 p.m.
Hambar 355 McGill St.
February 27, 11 a.m. - 11 p.m.
Hambar 355 McGill St.
February 28, 11 a.m. - 11 p.m.
Hambar 355 McGill St.
March 1, 11 a.m. - 11 p.m.
Hambar 355 McGill St.
March 2, 11 a.m. - 11 p.m.
Hambar 355 McGill St.
March 3, 11 a.m. - 11 p.m.
Hambar 355 McGill St.
March 4, 11 a.m. - 11 p.m.
Hambar 355 McGill St.

info@hambar.ca
(514) 879-1234
  hambar.ca      18 +

Did you know that charcuteries were invented long ago—way before fridges were around—in order to preserve meat? Today, charcuterie making is considered an art form, and at Hambar, it is our passion. Therefore, we decided to team up with SalumiAmo to offer you a decadent deli platter, courtesy of renowned chef Cristian Broglia, an ambassador of ALMA, Gualtiero Marchesi’s international school of Italian cuisine. A variety of Italian wines and cocktails will be served to complement the tasting.
$29, before wine (tax and tip not included)
Wine and cocktails between $10 to $15 (tax and tip not included)
Cristian Broglia

Cristian Broglia (Italy)

Délégation italienne

A graduate from the institute of tourism and hotel management in Salsomaggiore Terme (Parma), Cristian Broglia became a full professor at ALMA in 2004. Over the past few years, he has given cooking classes in many different countries and organized various events for the Istituto Valorizzazione Salumi Italiani (IVSI), an organization promoting Italian charcuterie products.
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