European Stars and Stripes (Newspaper) - August 18, 1989, Darmstadt, Hesse                                The Maestro of perfect pasta continued lion Page 13 us a student once he came to several different schools " John Caldwell. An american living in bad sibling West Germany was attending this third cooking school in Rapallo i do a lot of cooking at Home he said i always learn something new and different. And i especially like this hotel and the italian  ten hours of our three Day program were devoted to cooking that left ample time to enjoy the hotel Pool or of lore Rapallo and nearby coastal towns such As Portofino. This Section of the italian Riviera is spectacular. Mountains and Cliffs hug the sea picturesque fishing villages and resorts Are nestled in coves along the coast. Excellent food fun filled lessons exquisite scenery a winning combination. Please Don t put this in Slars and stripes too Many people will find out about it pleaded Isabel Meyer from Heidelberg. West Germany. A ways Cook fish with the stomach on the left says chef Vacca because it looks better that Way. Chef Vacca s secrets As All professional chefs do Tullio Vacca has his secrets. He shared Many of them with us and gave lots of helpful lips Here Are some of them when cooking pasta and sauce before serving add the pasta to the sauce blend and reveal together in one pot. Never Wash a manual pasta machine let inc pasta crumbs dry and then remove them from the machine. Dust the machine with flour when making italian pasta and risotto Rice dishes use italian ingredients he recommends italian flour Type 00 for pasta available in italian grocery stores or speciality shops. Special Rice Lor risotto is also available in these shops always use the Best Quality Olive Oil. Preferably make recipes from the italian cooking classes in Rapallo. Most of the measurements Are in Grams and liners a chef Vacca specified. Cups with Gram and liter measurements for both liquid and dry ingredients Are readily available in european department siore1 a specially shops. Carbonara sauce this sauce is delicious with Spaghetti or other pasta 200 Grams of smoked Bacon Small Pat of butter optional 3 egg Yolks chopped onion and garlic to taste optional 1 i cup of Cream Pepper and Nutmeg to taste Dice Bacon and saute in frying pan adding butter i necessary add chopped onion and garlic then dram the fat beat egg Yolks add Cream to Bacon mixture. Add a bit of Cream mixture to the egg Yolks then add this egg mixture to the Cream and Bacon season will Pepper and Nutmeg add cooked pasta to the sauce. Serve with freshly grated Parmesan cheese. Serves 4 pasta Fatta Incasa homemade pasta a kilo flour italian Type 00 2 Tablespoons Olive Oil 3 or 4 eggs depending on size Pinch of Salt 2 Tablespoons dry White wine 1v� Tablespoons water Semolina coarse wheat flour pour the flour out on your work space and make a j Well in Tho Middle. Put Olive Oil. Eggs. Salt wine and i Vacca gives Pam Robinson a lesson in making Panzott a Type of filled pasta. Page 14 the stars and stripes Friday a