History

Taralli napoletani have been made in Naples since at least the 16th century, originally a poor man's biscuit baked in the residual heat of cooling wood ovens. The sugna (lard) and pepe nero version distinguishes the Neapolitan tarallo from the Pugliese variety made with olive oil; both the Leopoldo and Mergellina waterfront counters have kept the craft continuously.

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Common allergens: Gluten, Pork

Make it at home

Yield 40Hands-on 45 minTotal 2 hrDifficulty Easy

Ingredients

  • 500g tipo 00 flour
  • 100g lard (sugna), at room temperature
  • 150ml warm water
  • 10g fresh yeast or 4g instant dried yeast
  • 10g salt
  • 2 tsp coarsely ground black pepper
  • Optional: 1 tsp fennel seeds or chilli flakes

Method

  1. Dissolve yeast in warm water. Rub lard into flour with your fingertips until it resembles breadcrumbs. Add yeast water, salt and pepper and knead for 8 minutes until smooth. Rest covered for 30 minutes.
  2. Pinch off 25g pieces of dough, roll into a thin rope about 1cm thick and 12cm long, and join the ends to form a ring. Place on a lined tray.
  3. Bring a large pan of water to the boil. Boil taralli in batches for 1 to 2 minutes until they float. Drain on a cloth.
  4. Bake at 200 degrees Celsius for 20 to 25 minutes until pale gold and dry. They crisp as they cool.
  5. Store in an airtight tin for up to 2 weeks.

Tip from the editors. Boiling before baking is what gives taralli their distinctive snap; skipping it produces a biscuit that is merely crunchy.

Where to eat taralli sugna e pepe

Taralli Sugna e Pepe in Naples

Leopoldo Taralli Counter ★ 4.3

€ Street foodVomero

Leopoldo in Naples has baked the taralli sugna and pepper (lard-and-pepper ring crackers) since 1940, the standing salty snack to walk with on the funicular.

TryTaralli sugna e pepe

TipTaralli sold by the gram from the counter; a 200g bag runs 4 euros 50, perfect for the Vomero walk.

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