Doo-doo-doo-doo...
Oh hey!
I didn't see you guys there.
I totally saw you.
Welcome to Miami.
Bienvenidos.
I'm Caroline Vreeland.
We are going to explore the city a little bit today.
My Cuban papi will be our guide.
You're gonna see my favorite pizza place, my favorite place to get pasta.
So stay tuned.
I'm not hungry first thing in the morning,
and he literally like his eyes open, and he's like already and at the stove.
I'm like... how?
The most important meal of the day. I'm trying to get her to understand that.
He's really into that.
It's a struggle. I try to have nice dinners all the time.
She's like, "I want pizza. All I want is pizza".
One healthy thing that I started doing recently as I stopped eating meat.
I don't miss it.
I only miss like a really good slice of pepperoni pizza.
I've only kind of wavered once or twice on that.
So on a typical morning...we come here,
but often times Jason will actually make me breakfast and bring it to me in bed.
It's pretty romantic.
Don't lie.
It's always a very healthy thing with like wilted spinach.
And he's randomly finding the time to like to chop up a piece of garlic to add.
But when we come out...
I'm more of a butter croissant kind of girl.
Or lox...
...inside of black beans, or lox.
Bagel and lox.
I do love that.
We'll do an avocado toast
and I'll do a butter croissant.
I usually only drink coffee if I'm like working on something.
Bullshit...bullshit.
Really?!
Yeah, you drink coffee...
Ok. I drink coffee...
...all the damn time.
Want some?
Sure!
If this is Cuban living, sign me right up.
I'm still sort of learning how to drive in Miami.
It's... a process.
We've been friends for...
...with some benefits...
...with some benefits for like almost 12 years,
and...so every like summer my friends and I
would come and visit you and your friends, and we kind of like...
It was like a summer romance.
I was a summer romance.
Just as of a year!
It's official!
I have taken many an Instagram pic right at this little corner here.
Just saying...
I already know it!
...la la la la la...
Um do you think they'll hack open a thing machete like they do?
So this is the only open air market in the neighborhood.
It's like all organic products, and she makes the best green juice in the world.
Yeah...what's in it?
Parsley, ginger, celery...
sugar cane.
She' s making guarapo right now.
...which is...
sugar cane juice.
Cheers big ears!
Cheers!
Yeah!
It's delicious!
The ginger is your favorite part.
Mmmhmm.
Shall we see about a coconut?
Just like that! Thank you!
It's delightful!
So now for lunch, I'm gonna take you guys to my favorite pizza place...
...which is Stanzione.
A lot of times they let me cook up a pie, so let's see if we get to do that today.
Hi guys.
These are the Stanzione's.
Not only are they adorable and do they love pizza,
but they're also in love.
Thank you!
We're gonna be making all the pizzas inside of a wood-burning oven over here.
That's between 900 and 1200 degrees.
Same.
So.
We're gonna be stretching our dough by hand the classic Neapolitan way.
Because we use zero zero flour, we use Cinquest Ajone.
It's gonna be imported over from Italy.
It's gonna be risen for three days,
and there's only two ingredients besides the flour which is just water and some Sicilian sea salt.
It's really natural. The pizza's done all of its work, the gluten's done all of its work, so it's very light pizza.
We are not gluten free over here. Just saying.
We'll be using our homemade mozzarella, our spinach, and some spicy Calabrian peppers to finish off our pizza.
Woohoo!
Alright, so, I'll put it on here...
And then you just throw it in.
Push down on the base of the oven and just pull.
Slide out. Okay.
Just pull out.
Just pull out!
Another helpful tip to you and yours
I did it...Woooohooo!
So how long do we wait?
Well it's going to take about 90 seconds for the pizza to be made.
Only 90 seconds!?
Bottom's cooked...
Beautifully done, sir!
Top's cooked.
I would say that I have pizza for lunch, maybe two or three times a week.
I'm constantly documenting it...
which is why it always looks...
like I'm happening at every second.
I'm a glutton so I love all the things that I love,
and instead of having it all the time,
now I'm trying to be a little more precious of when I got the things I love I think it makes them more important.
Order up
Here we have a salami pizza, and we have a margarita with burrata
Fine, I'm going to have one bite.
No judgements!! No judgements.
So, this is gonna be my first bite of meat in 19 months.
And just as bomb as when I left you.
Just divine!
So we made our way to dinner,
and we're at Areat which is Jason's restaurant
And I've made a secret deal with a chef
There's not actually any pasta on the menu, but he's gonna make me something seasonal.
I don't really know what to expect
But pasta is pretty much my dinner for every night of the week, I would say.
Breakfast, lunch, and dinner.
In my old age I can barely make it past midnight,
but...
I think if we switch to tequila then we're going to have a better chance.
The Tuna Conserva is so f***ing good.
So, we have the scallops.
Correct!
The swordfish.
Correct. Local fish.
This is like...
Passo Franco salad which is like a bitter green. Umm...
Tuna Conserva.
My personal favorite.
Yeah.
You know?
Well...if you like spicy there's some hot chili...
So it's the Venison Tartare
Very good.
What do we have here?
House-made tagliatelle. It's like a mushroom ragout
Did you say truffle? I'm not really sure.
So here we go. Get in there bro!
I get in there all the time!
Owww! My darling
Thanks Mike!
Thanks chef,
So everything obviously that they do here is seasonal,
so we never know what we're gonna get.
I'm giving myself a little more 'cause that's how I roll
I will say that it's perfectly al dente wouldn't you say that?
Mmmhmm.
It's divine.
So we have had such a beautiful day together, you and I.
I mean I really feel like we've gotten to know each other.
Thank you for eating with me, seeing the sights.
I think our time has come to a close. Goodnight.