All of our vegetables are cultivated in Adriatic soil exclusively used for their production; in fact, the Macedonian peppers grown there are considered among some of the best in the world.
Va-Va vegetables are marinated fresh in nothing more than the vegetable's natural oils, garlic, parsley, salt and a bit of citric acid or vinegar to preserve the color and flavor. They are 100% all natural, with low-to-zero cholesterol, saturated fats, and trans fats.
Our vegetables make great side dishes with fish, pork, or chicken, as well as making great ingredients with antipasto salads, marinades, and stir fry.
While we may have limited quantities on our Internet store, all of our items are available at retailers and wholesalers around the country (especially in the NY/NJ/CT area). Call your favorite store today and demand Va-Va products!
 | Due to popular demand, we bring you own very own fresh sauerkraut, using our own delectable cabbage and a special blend of spices. Try some as a side dish with your favorite meats, and makes a particularly tasty dish along side beef ribs. |
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 | By using only premium extra class young cucumbers (in French, cornichon) we are able to create the crispiest pickles on the market. Marinated with white vinegar, garlic, and black pepper seed. |
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 | By using only premium extra class young cucumbers (in French, cornichon) we are able to create the crispiest pickles on the market. Marinated with white vinegar, garlic, and black pepper |
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 | A unique twist on most polarizing vegetable ever; broccoli marinated with garlic and spices in a light oil and vinegar mix. Crunchy and full of taste, our broccoli would do a body good if eaten as a snack, a side with rice, or mixed with grilled chicken and peppers in a wonderful stir fry. |
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 | Quite simple really. We take the best zucchini that we could find, slice it, then grill it with some garlic and parsley, and finally marinate it in some white vinegar. Viola! |
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 | The best aubergines we could find, sliced and marinated in white vinegar, sunflower oil, garlic, and parsley. Makes a great addition to sandwiches and salads. |
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 | The best aubergines we could find, sliced and marinated in white vinegar, sunflower oil, garlic, and parsley. Makes a great addition to sandwiches and salads. |
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 | Cultivated beta vulgaris (beetroot); deliciously sliced Mediterranean beets marinated in white vinegar.
Fun Fact Friday: Since Roman times, beetroot juice has been considered an aphrodisiac. |
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 | Gravce na Tavce (GRAHV chah NAH TAHV chah) is based on our own family recipe. This popular Balkan meal roughly translates as "beans in a clay pot". By combining fresh Italian cannellini beans with sun-dried tomatoes, fresh garlic, roasted peppers, paprika, and a pinch of mint leaves in an Old World-style clay pot and baking until roasted, this dish is as unique as they come! Served hot or cold.
This dish contains NO sugar or molasses. |
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 | Also known as sataraš, Djuvech (DOO vetch) or gjuvetch, is a Balkan dish that takes whole roasted red bell peppers, eggplant, carrot, and onion, chops them up, then mixes them with a sauce made from tomatoes, sunflower oil and fresh ground pepper.
The result is a delictable, meatless stew perfect for those counting carbs and calories. |
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