Following the success of Kalamata Papadimitriou Balsamic creams and vinegar in the Czech market, the company decided to create with the help of the Greek chef and owner of Kavala restaurant in Prague recipes that use simple and available ingredients and fit in the tasting palate of the average Czech consumerThe idea is that the balsamic cream and vinegar can be used as ingredients, in appetizers, salads, soups, main dishes and desserts.  The simplicity of the recipes didn’t impair their taste or their impressive appearance. The recipes were presented by Mr. Asarlidis to key journalists on the 27th of March 2014.  They are the key centerpiece of the campaign launched in the electronic media and Web TV in April.