One year ago we met Kathy Gunst, an incredibly talented journalist and book writer. For hours, she cooked, drank wine and laughed with Angelo, Veronica and her husband John at the legendary Renaissance Forge. One year ago today, she published this beautiful article on The Washington Post.

Enjoy it HERE. 

One of the most frequent question customers ask is: What is the best way to cook with Sicilia? 

Here you have 7 tips on how to cook with our concentrated condiment, posted by our friends from Garibaldi Goods.

The consistency of Sicilia is thick and rich, this sauce is a reduced blend of tomatoes, balsamic vinegar, fennel, spices, and chili. It's got a kick to it -- as much a flavor enhancer as a stand-alone condiment. Use it anywhere you might need an extra boost of umami or an echo of heat. 

The savory-sweetness of balsamic vinegar, and fruity tomatoes reflects the agrodolce flavor profile present in so many Sicilian dishes. Chili and garlic make it adaptable to almost and cuisine and it can be thinned with the addition of olive oil. We find new uses for it every day, and while a little goes a long way we tend to throw it into almost everything. Here are our 10 favorite ways to use Omnivore Sicilia:

1. Sautéed into soffritto as a base for braises, soups, and hearty bean stews
2. Brushed over pie dough, layered with sliced vegetables in a savory galette
3. Tossed with cubes of tofu and eggplant before grilling
4. Spooned over fried eggs and avocado toast
5. Stirred into homemade tomato sauce
6. Slathered over poultry and steak before roasting
7. Top hummus or fold into Greek yogurt as a dip for fresh vegetables
8. Layered into a muffaletta, with olive tapenade, meat, cheese and veg
9. Whisk with olive oil and red wine vinegar in a spicy vinaigrette

We are proud to announce our partnership with Wild Idea Buffalo

You can now purchase on their website a bundle loaded with a diversity of cuts for many memorable meals; Grill, simmer, or stew the prairie goodness and fill your heart and home with sustainable goodness. Also included, is the best seasoning for any kind of meat: Omnivore Salt.

Find the promotion here

Close your eyes. Imagine a warm, floral-scented day. Now, imagine to slowly taste a bright, exotic, rich flavor that will blow your mind and make your taste buds tingle. This, Omnivores, is the sensation you will experience when you sample Vulcano Ginger. 

Made in micro batches, and sugar free, our Vulcano Ginger arrives just in time for all kinds of delicious holiday recipes. The aromatic and spicy bite of ginger pairs perfectly with pork, poultry, and seafood. Try it on oysters, in cocktails, grilled vegetables, stir fries, chips, and Asian inspired dishes.

Vulcano Ginger strikes a perfect flavor balance between sweet, spicy and tart, and it is made by carefully mixing  local, organic produces. No artificial flavors or preservative are added to this mouthwatering elixir.

SUGAR FREE - ZERO CALORIES - ORGANIC - MADE IN SMALL BATCHES

So you know everything about the Forge, Omnivore's home and kitchen...

Now let's go on an adventure outside the city! A long time ago, The Kitchen Sisters posted this phenomenal interview with Angelo on NPR. Click HERE to experience one of Angelo's epic foraging days from wherever you are. 

Warm up on a crisp Autumn day with a bowl of homemade gnocchi. And no excuses on this one, because we've just shown you how -- watch Angelo make gnocchi from scratch here. 

Would you like to take part in Angelo's next Gnocchi and Pasta making class on October 29th? Send an email to veronica@omnivoresalt.com.

Laurie Frankel Photography gets all the credit for these yummy pics. Tag us in your pictures of homemade gnocchi, and we'll repost it! Follow our Instagram HERE. 

Two years ago, Margo True wrote this beautiful article about Angelo and the Forge, on Sunset Magazine -- find the article HERE. We are happy to say that since then, we've shared not only our kitchen with hundreds of Omnivores, but also stories and even more laughs. And of course, Omnivore Salt has always been a nice finishing touch.

Ahhh, a trip down memory lane -- last year this time, Carolyn Alburger wrote THIS beautiful article on C Magazine while the Omnivore Team was still in the kitchen perfecting Omnivore Limone. 

Since then, we have crafted Omnivore Sicilia and Omnivore Vulcano, our first two organic condiments! 

Ever wonder how Omnivore crafts products and recipes? Well some of your burning foodie questions have been answered! Bon Appétit Magazine featured a few of our favorite kitchen necessities and you can view them HERE -- Use these products to create your own delicious recipes with our Omnivore seasonings and condiments. 

UPDATE: Two years later, these kitchen tools are still our faves!

Let's take a jump into life at the Forge...

It's no secret that we love to eat! We have breakfast and lunch but...what about all that time in-between? Check out our Brunch With feature HERE for delicious midday recipes and some amazing pictures of the Forge from Kimisa Hao.