Raw Halo delicious organic and vegan chocolate

Raw Halo is an artisan raw chocolate brand committed to bringing you the finest organic, refined sugar-free, gluten-free and 100% natural Peruvian raw chocolate.

Raw Halo also makes delicious dairy-free and Vegan raw chocolate so you can eat well without having to sacrifice life’s little luxuries.

It comes in a delicious choice of flavours and it will be soon available in Hong Kong and Macau distributed exclusively by Abrate & Sons.


We are moving


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We are moving to a new address on the 25th of March.
Please save our new location and contact numbers:

Unit 2/A, 2nd Floor, Regency Centre Phase 1
39 Wong Chuk Hang Road, Hong Kong
tel. 2217 0061 – 2217 0006 – 2217 0298 – 2217 7172
fax 2573 1524
www.abrate.com – www.abratenews.com



Tartuflanghe BIO wins ISM Award



Tartuflanghe’s Bio Line, produced exclusively with certified organic ingredients, was awarded at the Ism Awards – the excellence of Made in Italy.

This premium line is a testament to the philosophy that characterises all  Tartuflanghe products:  extreme attention and respect of the raw materials,  and the territory.

It’s a “limited edition” created for consumers that are more demanding and attentive to environmental and organic issues, as well as to the growing audience of curious experimenters on the new frontiers of taste.


This line of products is distributed exclusively by Abrate & Sons in Hong Kong and Macau.


Enrico Crippa best chef in the world

As someone who has spent most part of his youth in the shadow of Alba’s towers, I am immensely proud to read that Enrico Crippa, chef of Piazza Duomo in Alba, has been voted unanimously by the Academie Internationale de la Gastronomie as best chef in the world.

This sort of Nobel price of the international gastronomy was bestowed in the past to the likes of: Blumenthal, Adria, Roca, Keller, Bottura, Michel Bras.

Congratulation to Chef Crippa!

Is it Parmesan what I am putting on my pasta?

Grated “Parmesan” cheese laced with cellulose or produced without using any Parmesan? It is quite sad to see that the name of such a great product (the real Parmesan cheese produced in Italy) is used to label stuff that does not even come close to the real thing. There should be a law against it!

Morale of the story: if you want to know what you are eating, and you should, go for the real thing.

Parmesan Cheese With Too Much Wood Pulled From Grocery Shelves
By Lydia Mulvany – 19 Feb 2016, 07:54:52

U.S. supermarket chain Jewel-Osco removed all of its Essential Everyday 100% Parmesan Cheese from shelves amid concerns about the use of cellulose, a food additive made from wood.

The move follows a Bloomberg News investigation published Feb. 16 that revealed a canister of the grated cheese tested by an independent laboratory contained 8.8 percent cellulose. A level of as much as 4 percent is deemed acceptable to meet federal regulations for what can be labeled Parmesan.

Jewel-Osco recalled the product from all 185 stores on Wednesday, spokeswoman Mary Frances Trucco said in an e-mail Thursday. The company’ is phasing out the brand and replacing it with its Jewel-Osco Signature Brand.

“Our supplier of the Parmesan cheese is aware of the issue, and we look forward to learning more about their investigation,” she said. The company didn’t identify its supplier.

Industry experts estimate 20 percent of domestically-produced Parmesan cheese may be mislabeled, largely due to fillers like cellulose in grated products.

USDA Inspection

Other retailers whose Parmesan was found in the same lab test to have more than 4 percent cellulose said they’re looking into the matter. Wal-Mart Stores Inc.’s Great Value 100% Grated Parmesan Cheese registered 7.8 percent, while the Whole Foods 365 brand tested at 0.3 percent despite not listing cellulose as an ingredient on the label. The companies didn’t immediately return requests for comment Thursday.

A U.S. Food and Drug Administration inspection of a cheese company in 2012, details of which were obtained by Bloomberg News through the Freedom of Information Act, said “no Parmesan cheese” was used in manufacturing Target Corp.’s Market Pantry brand 100% grated Parmesan Cheese, as well as Associated Wholesale Grocers Inc.’s Best Choice 100% Grated Parmesan Cheese. The two companies didn’t immediately respond to requests for comment Thursday.

ITALIASQUISITA.NET, A day with the dealer of Alba White Truffle

If you are a truffle lover like us, you might be interested in this short video published by the renowned Italian food magazine Italiasquisita. See some fantastic looking truffles, you can almost smell them, in some very famous Italian and Hong Kong restaurants. See if you recognize all the chefs.

Unfortunately it is all in Italian and for the one of you who do not speak the language, I have written here below a translation of the text that goes with the video:

“What do they have in common an historic restaurant in Turin, an Iranian food and wine importer based in Hong Kong (read: Mosun Abrate of Abrate & Sons) and a wild narrow valley somewhere between the hills around Alba? The business of the ingredient most rare and expensive, the same that from a small province of Italy, every year between September and December, conquers the cities and most important restaurants of the five continents. Italiasquisita has spent a day with the dealer of Alba White Truffle, 24 hours to know him and discover the world that gravitates around the most precious fungus in the world.”

To see the video use the link here below:

Un giorno con il dealer del tartufo bianco d’Alba


World Wide Alba Truffle and Barolo, Barbaresco magnums Auction, XV Edition


This gallery contains 4 photos.

As for the previous editions, also this year the auction was held simultaneously in Alba at the Castello di Grinzane Cavour and in Hong Kong at the 3 star Michelin 8 1/2 Otto e Mezzo Bombana. For the dinner sponsored … Continue reading

Try our Passepartout Extra Virgin Olive Oil by Galateo & Friends @ Ciak in the Kitchen!

Our Passepartout products are served in Hong Kong’s Italian best places! But now it’s time to learn how to use them at home! Join Chef Valentino Ugolini and his team at Ciak – In the Kitchen, the newly opened Italian concept in Landmark Atrium, with Chef Umberto Bombana as culinary advisor and mentor will tell you what to do! Here below all the information, what are you waiting for?


Sunday 6th July, 2014
Our adventures in Italian food begins at the basics: pasta!
Beautiful, handmade fresh pasta
At CIAK in the kitchen we like to offer to our customers great ingredients from Italy and to share our passion for cooking. Here you can buy the ingredients of the dishes you taste and learn how to cook our best Italian recipes.
A cooking class is a fun and interesting way to discover Italian culture!
12:45 Welcome drink for the attendees
13.00 Brunch Buffet starts
14.45 Cooking Class with our Chef Valentino Ugolini
How to make pasta dough from the beginning
Attendees partecipation to make the dought
How to produce the sauce: Puttanesca
How to cook fresh Tagliatelle with Puttanesca sauce
17:15 Distribution of the Pasta Kit
Pasta Mancini Mezze maniche, Galateo & Friends Olive Oil, Oilala Tomato pomodoro, Villa Reale capers, Galateo & Friends Passpartout, Black Olive
Cooking Class total fee of HKD 1500 net
For booking or enquiries: 2522 8869 / info@ciakconcept.com

Piedmont Wine Class! Come and join us at Il Bel Paese!

Abrate & Sons is cooperating with Il Bel Paese, the well-know Italian deli, to organize a Wine Class for you! Piedmont is the region choosen to represent our wines this time.

From Luca Abrate to La Caplana, through the delicious Barolo from Ciabot Berton, you will enjoy an amazing selection of different grapes, all representing their way Piedmontese style!

Please follow the link below and contact Il Bel Paese for bookings! We are waiting for you next Tuesday May 20th 2014!



It’s Easter time, celebrate with traditional Italian Colomba Cake!

gran nocciolata  golosona

Colomba pasquale or colomba di Pasqua (“Easter Dove” in English) is an Italian traditiona Easter cake, the counterpart of the famous Italian Christmas cakes, Panettone and Pandoro.

The dough for the colomba is made in a similar manner to panettone, with flour, sugar and eggs, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins.The dough is then fashioned into a dove shape (“colomba” means dove in Italian) and finally is topped with almonds and pearl sugarbefore being baked. Some manufacturers produce other versions including a popular bread topped with chocolate.

Here in the pictures, two different styles from Maina, top quality producer for Dove and Panettone in Italy: the classical Colomba with almonds, and a more “modern” with gianduja chocolate filling…only for gourmand!

Abrate & Sons proudly represent Maina products in Hong Kong!