Taralli with lard, pepper, and almonds (‘nzogna, pepe e mandorle) are a traditional and beloved snack of Naples. These round, braided, and crumbly biscuits are an iconic part of Neapolitan culinary culture, cherished by locals for their distinct savory flavor and unique texture. Perfect as a snack or with a glass of wine, they embody the richness of Naples’ food heritage.
The Legendary Tarallaro of Naples
Though the tarallaro—a traveling vendor who once sold hot taralli on the streets—no longer exists, their legacy lives on in the hearts of Neapolitans. The most famous of these vendors was Fortunato Bisaccia, a beloved figure in the city from the 1950s to the 1990s. His story is as much a part of Naples’ folklore as the taralli themselves.
Born to a coachman and the widow of a naval officer, Fortunato faced a tough upbringing in the bustling streets of Naples. With no formal education, he began working for local bakers, selling their fresh taralli. Known for his cheerful disposition, theatrical skits, and songs, Fortunato made a living by brightening the city streets while pushing his converted pram, filled with golden, freshly baked taralli.
A Life Devoted to the Perfect Tarallo
Fortunato took great pride in ensuring his taralli were top-notch: always warm, perfectly golden, and packed with high-quality almonds. He took special care to keep them wrapped in blankets and cellophane, preserving their freshness and aroma as he sold them throughout the day. His dedication to this craft turned him into an enduring symbol of the street food culture in Naples.
Today, while the tarallaro may be a thing of the past, the flavors and tradition of taralli live on. Whether enjoyed as a snack or as part of a meal, these peppery, almond-studded biscuits are a must-try for anyone exploring the culinary landscape of Naples.