When picturing the Amalfi Coast, what might come to mind is clear, glittering waters, fragrant lemon trees, or classic Italian architecture. “Positano is one of the most beautiful places in the world,” says Ariane Carro, co-owner of Posa Ristorante and Vineria. “It’s a gem.” And while it’s true that Danbury Road is far from the breathtaking cliffs of Positano, Ridgefielders can still get an authentic taste of the good life at Posa, where Chef Massimo Carro brings his years of experience and family recipes right to our backyard.
The story of Posa takes us across the globe, yet is somehow still classic Ridgefield. For 55 years Massimo’s family has owned hotels in Positano. Located on the coast and overlooking the water, the five-star Covo Dei Seraceni (covodeisaraceni.it) is located in the house where his mother was raised, having been built up and expanded throughout the years, while Hotel L’Ancora (hotelancorapositano.com) boasts equally impressive views. Meanwhile, Massimo’s wife Ariane attended elementary and high school in Ridgefield, then found herself traveling abroad for work in publishing while based out of California. The couple met in Positano right after Massimo’s Ristorante Max (ristorantemax.it) opened in 1999, an absolutely stunning combination of precious art and refined cuisine that stays open April through October.
“September is my favorite time of year there,” says Ariane. “It’s gorgeous - the water is warm and beautiful - it’s just incredible how clear the water is, it's paradise.”
With no high school in Positano, Massimo and Ariane knew they would have to make a change for their four children when the time came. They chose Ridgefield “because it’s a family town,” Ariane told us. “I mean, that’s what we were looking for, a wonderful family town with a great school system.”
Posa opened its doors in 2019, after a total renovation complete with a stunning custom pizza oven delivered straight from Italy and squeezed through the double doors “within an inch,” laughs Ariane. “That’s not going anywhere.” With just under a year before the pandemic hit, Posa was faced with a challenge right from the start, but managed to ride it out like pros. “We kept our base.” says Ariane, “All of our kitchen staff we paid through covid, because they depend on it, and we really had some great clients who supported us.”
Massimo and Ariane bring a great energy and balance to their beautiful new space. She is quick to laugh, easy-going, and welcoming, while Massimo is passionate and laser-focused on delivering excellent, authentic cuisine. He is not just serving food, he is sharing with you his past, his home, and his family. If you sit at the bar, you’ll look directly into the kitchen, where an equally dedicated staff is working to realize this vision. Chef Mirko Satriano Casola recently moved here straight from working at Ristorante Max in Positano, while Chef Monica Ruggiano is from Napoli. Each member of the team shares an obvious love for the food and what it means to truly feed someone.
And then, of course, there is the main event. The food itself.
“We try to keep it mostly from the Campania region, very authentic Italian, and they’re all recipes of his mother’s that go back decades,” says Ariane. “We try to incorporate seasonal as well, but there are a few dishes that we just don’t take out, and those are the same as what we do in Positano.”
The menu, which is not online because it changes frequently depending on what is fresh and in season, reads like an Italian love story for foodies. “Parmigiana di melanzane.” “Millefoglie Prosciutto e burrata.” “Branzino all’acqua pazza.” All of the bread and pasta is made fresh in house. All the ingredients are imported from Italy. And there is no butter. “I can’t think of one dish that uses butter,” Ariane tells us. “It’s not even on the line.”
There is an obvious attention and adherence to detail that makes Posa so special. “Our pizza dough is different from most restaurants in that we let it grow for 48 hours, so there’s very little yeast in it,” she says. “When we run out, which is rare but it happens every once in a while, that’s it. It’s not something we can whip up quickly.” The attentiveness extends to the authenticity of local cuisine. “Fior di Latte mozzarella from Italy comes three times a week for us. San Marzano tomatoes - everything is imported. We do a lot of seafood, and a lot of specials. We try not to put too much fish on the menu so we can keep it fresh.”
While it might not have water views, the Carros were very insistent that whatever location they ended up in would have a patio. Sliding glass doors across the front of the entire restaurant allow an indoor-outdoor feel, weather permitting. With the area surrounding Posa quiet at night, diners have the patio to themselves, with plenty of parking and a wheelchair-accessible entrance. Fridays and Saturdays the restaurant plays host to a Peruvian jazz guitarist who recently moved up from the city.
The common thread throughout all of it, whether we’re talking about Ristorante Max in Positano or Posa right down the street, is a celebration of all things local. The local cuisine and traditions of Positano that made their way to the roads of Ridgefield, the art that hangs on the wall of Posa from a local artist, the local clients who frequent the eateries in both countries - Massimo and Ariane offer a truly global to local experience that is like no other.
Massimo is not just serving food; he is sharing with you his past, his home, and his family.