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One day a great cook, my Grandma (born in Bassano del Grappa, Italy), told me :

always look at a recipe and before you cook it,

search about the history of the dish, the area relief, the climate, the animal and the people

and then you will understand

why the dish is made as is for so many years.

So after 25 years of cooking, here in California, and there in France,

Italy, Spain, Switzerland, Germany and England.

Where I discovered and cooked so many recipes and tried to understand it.

I came to one conclusion about Italian pasta sauce:

what you should know about it. A real born Italian's person will agree with me.

There are only 3 basic pasta sauces as the Italian flag:

RED: Alla Checca (Chunky), Arrabiata (spicy) and Pomodoro (Purée).

WHITE: Alla Carbonara (lite cream)

GREEN: Pesto.

My Grandma told me: Marinara and Alfredo sauce doesn't exist in Italy.

Marinara means marina, or from the water and when true Italians cook their pasta with fish or seafood. It is only with olive oil, butter (Northern Italy), lemon juice or anything clear or white (garlic).

Alfredo, in the old times most of Italian were peasant and it was rare when they had some cheese in their cupboard

so Alfredo sauce is not from Italy maybe NY.

instead they had pig (pancetta or bacon), vegetables garden (yellow onions) and cows (milk and cream)

and with all that they created Alla Carbonara sauce.

Pesto is originated from the Middle to North of Italy. . . where they grow garlic and basil, find Parmigiano-Reggiano and olive oils and get pine nuts (Central Italy) and /or walnuts (Northern Italy).

Also, a real pesto are light in olive oil and aren't mixed with spinach, parsley or others to keep it green.

I hope I open even more your appetite about the real world and origin of the food.

Understanding food is the key to a healthy life.

ALWAYS REMEMBER: EAT QUALITY, NOT QUANTITY.

Now, you can scroll down and discover my world of seasoning.

Dressings, Sauces and Marinades

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Dressing/Marinade

Mustard, Garlic & Champagne

GARLIC LOVER, this one is for you.

a strong mustard and garlic flavor to spice up your salad, vegetable, or on your meat, poultry and fish as marinade.

12 Fl oz/bottle.

Orange & Raspberry

Laurent Bonjour has created a FAT FREE dressing which has a REAL TASTE.

As some customers said about this dressing:

"Your Orange & Raspberry dressing adds Summer into my dishes."

the sweet taste of the raspberry and the bitterness of the orange are mixed very well to enhance your salad (Spinach and Green)

or your meat (Pork and Lamb), poultry (Chicken and Duck) and fish (Salmon and Halibut).

12 Fl oz/bottle.

Honey, Mustard & Blue Cheese

The perfect Trio, Laurent Bonjour did it again.

Try it and taste the well balance flavor of the sweet honey, the strong mustard and the spicy Blue Cheese you can add into your salad, vegetable, or on your meat, poultry and fish as marinade, sauce or dip.

12 Fl oz/bottle.

Balsamic

Laurent Bonjour's Basic Vinaigrette:

a sweet and well balanced vinaigrette with a not to strong balsamic flavor just to enhance your salad

or marinade your meat (Beef), poultry (Chicken) and fish (Tuna) before your broil or BBQ it.

12 Fl oz/bottle.

Sauces/Marinade

Pomodoro Sauce

Never find a tasty tomato sauce, This one is for you...

Laurent Bonjour's perfect Tomato sauce.

Try it and taste the flavor of nature within the tomato, the herbs and garlic mixed by Laurent for more than 20 years.

Mix it with pasta or else always with our Parmigiano-Reggiano or Pecorino.

16oz/ container

Bolognese Sauce

Spicy meat lovers, Talk about spicy pasta...

Sorry this one is not for vegetarian.

Need a quick dish. Cook some pasta, warm this sauce on the side. Mix them up with our Parmigiano-Reggiano or Pecorino.

Serve it with a big glass of water because its HOT.

I told you: Spicy, it is.

16oz/ container

Walnut Pesto Sauce

Real Pesto Lovers, This one is for you...

This is an original recipe from Laurent Bonjour's Grandma.

Born in Bassano Del Grappa, Italy.

A very concentrated pesto. Can be use as dip, spread, marinade or sauce for pasta.

The basic sauce for Gnocchi.

4oz/ container

Sage Cream Sauce

Need a Hint of Autumn, the taste of the Fall in your plate...

Laurent Bonjour's Fall Creation:

Close your eyes and imagine biting into a Pumpkin Ravioli which has the sweet and warmth of the fall because the sage.

Try it also over shrimps and scallops.

Please no cheese.

8oz/ container. (enough for 16oz of pasta)

Creamy Carbonara

Bacon and Pasta Lovers, The basic White Italian Sauce...

The same as you will eat in a restaurant in Roma, Italy.

With Parmigiano-Reggiano and an egg yolk.

8oz/ container. (enough for 16oz of pasta)

Black Peppercorn Cream Sauce

Pepper Lovers, Peppery but not hot...

Be careful.

If you need to add some kick to your dish (pasta, meat or fish).

Warm this one up and you got what you looking for. . .

Not for Wimps.

8oz/ container. (enough for 16oz of pasta)

Rub/Marinade

Sweet'n'Spicy BBQ Rub

BBQ style for indoor or outdoor cooking...

Laurent Bonjour's BBQ Mix.                    His secret: 10 spices mixed together for maximum flavor.