Maggie's Farm

The guy travelled around France and Italy for years, eating and drinking everything new and tasty he could find. The Founding Foodie - A president and a slave changed the way we eat:

When Jefferson returned to America about five years after he had left, he brought back “eighty-six crates with kitchen utensils and equipment, including a pasta-making machine from Italy.” He also brought various wines and cheeses, olive oil and mustard, “seedlings of fruit trees” including apricots, pears and figs, and 680 bottles of wine.

He knew how to travel. The article does not mention whether he tried the pizza (he seemed to stay mostly in Tuscany and the Piedmont where there is no pizza), but he did introduce Washington DC to Macaroni and Cheese. That was a good move, but he also brought home Italian (arborio) rice. Can't make Risotto without it.

Pic is Fettuccine Alfredo, aka Mac 'n Cheese. A touch of black truffle shavings, preserve,  or black truffle oil makes it even better. I've even seen it in fancy joints with caviar on top. Like all pastas, it's meant to be a small Primi, of course, not a Secondi.

I have seen American kids grow big and strong, smart and athletic on Cheerios, Peanut Butter and Jelly on Wonder Bread (or Fluffernutter), and Mac 'n Cheese for supper.