Taralli lard and pepper

Name: Taralli lard and pepper
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 15
Ingredients: Water &frac13; cup; Type 00 flour 0.8 cup; Fresh brewer's yeast (0.1 oz if dehydrated) 0.3 oz; Sugar 1 tsp; Type 00 flour 3 ¼ cups; Water ½ cup; Lard 0.4 lb; Almonds 1 cup; Black pepper 4 tsp; Fine salt 1 ½ tsp; Almonds to taste

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299

Calories per serving

Lactose Free

Energy Kcal 299
Carbohydrates g 27.3
of which sugars g 1.8
Protein g 5.5
Fats g 18.6
of which saturated fat g 6.16
Fiber g 2.6
Cholesterol mg 13
Sodium mg 212

Difficulty: Average
Prep time: 40 min
Cook time: 1 h 30 min
Makes: 15 pieces
Cost: Average

PRESENTATION

Neapolitan taralli—seriously good—tend to pop up at gatherings and bars across Naples, carrying a bit of the city’s soul in every crispy bite. These lard and pepper taralli come from Campania’s baking traditions. Shaped into rings, they look like they’re hugging, kinda like the intertwined hearts of lovers. And here’s the thing: the rich touch of lard, or sugna, gives them their famously tender and slightly moist texture inside, while the outside stays golden and firm. The almonds? Super crunchy, and the black pepper adds a kick that wakes up every nibble. There's an old story—really charming—about bakers in Naples using leftover dough to make these, turning humble stuff into something way way special. Makes these Neapolitan taralli feel like a true piece of the city’s heart.

Strolling past a bakery window by the Gulf of Naples, you might spot these taralli sugna e pepe—and look, the air is salty and there’s always a whiff of fresh bread. Folks around here love grabbing these with a drink, maybe while gazing out at the water, sharing laughs and traditional Italian snacks. The almonds and black pepper make a combo that’s both savory and a bit tangy—perfect with local wine or just as a snack. Honestly, the way the lard makes everything so rich and crispy brings back memories for those who’ve grown up with Neapolitan recipes. And for newcomers? There’s something welcoming about the simple, honest flavors.

These taralli sugna e pepe are more than a snack—they’re a little bite of Naples, full of nostalgia, warmth and the kind of flavor that only comes from a long tradition of authentic Italian taralli baked by hand. Pretty simple, kinda rustic, but that’s the magic: just a few ingredients, a creative touch, and you get something that tastes like home. Really, you can’t go wrong.

INGREDIENTS

299

Calories per serving

Ingredients for the starter dough: Water ⅓ cup (80 g); Type 00 flour 0.8 cup (100 g); Fresh brewer's yeast 0.3 oz (8 g) - (0.1 oz if dehydrated); Sugar 1 tsp

For the dough for about 15 taralli: Type 00 flour 3 ¼ cups (400 g); Water ½ cup (100 g); Lard 0.4 lb (200 g); Almonds 1 cup (150 g); Black pepper 4 tsp; Fine salt 1 ½ tsp (8 g)

For decoration: Almonds to taste

Preparation

How to prepare Taralli lard and pepper

To prepare the taralli sugna e pepe, start with the starter dough. In a jug with room temperature water, pour 1 and dissolve the yeast using a teaspoon 2. Then, in a bowl, pour the flour, sugar 3

then also the water and yeast mixture 4. Knead by hand 5 until you get a sort of batter. Cover the bowl with plastic wrap 6;

let it rise for at least an hour in a dry place away from drafts. At the end, it will have doubled and have bubbles on the surface 7. Meanwhile, pour the almonds with the skin into a kitchen processor 8 and chop until you get a not-too-fine grain. Now let's move on to the dough: in a large bowl, pour the flour, add the chopped almonds 9,

the pepper 10, the salt 11, and mix with one hand 12.

Also pour in the lard 13 and start kneading by hand 14 while gradually pouring in the water a bit at a time 15.

It's time to add the starter dough 16 and knead until you have obtained a smooth and homogeneous dough. Then transfer to a work surface and continue kneading for a few more minutes to blend the ingredients well 17. Now let's form the taralli. Take 70 grams (about 2.5 oz) of dough at a time 18;

divide it into two pieces of 35 g each (about 1.25 oz) and make two strands 22 cm (about 8.5 inches) long 19. Join the two ends 20 and twist the two strands together 21

until you get a tight braid 22. Join the ends 23 forming a small ring and press slightly on the ends to seal the shape 24.

Finally, add 4-5 almonds on the surface, pressing slightly so they just penetrate the dough 25 and gradually transfer to a baking tray lined with parchment paper 26. The taralli sugna e pepe bake in a preheated static oven at 320°F for about 50-60 minutes on the middle rack; check the baking and they will be ready when they are golden. Let them cool before enjoying them 27!

Storage

The taralli sugna e pepe can be stored for about ten days, better if kept in a well-sealed bag.
Once started, the dough must be worked until the end.
Freezing is not recommended.

Tip

In some versions of taralli sugna e pepe, whole or coarsely chopped almonds are included in the dough, while in others, there is no almond grain, leaving a smooth dough.
The most widespread variant in Campania is the one that includes the addition of Neapolitan friarielli to the dough: try it too!
If you want to respect tradition, the taralli should be consumed accompanied by a cold beer... sitting on the rocks!

For the translation of some texts, artificial intelligence tools may have been used.

Taralli lard and pepper

PRESENTATION

INGREDIENTS

How to prepare Taralli lard and pepper

Storage

Tip

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