produttori — Bagnoli · Campania
In the Bagnoli district, west of Naples, a small artisan workshop has kept alive the recipes of Neapolitan tradition since 1973. The story of the Filippone family began much earlier, though: a line of tarallari (taralli makers) carrying forward an old craft with the same precision as ever.
On the counter on Via Amedeo Maiuri, the ingredients are few and precise: lard, black pepper, salt. From these raw materials comes the tarallo 'nzogna e pepe, the product that has identified the workshop since 1973, founded by Antonio Filippone in the Bagnoli district west of Naples, far from the tourist circuit but firmly rooted in neighbourhood life.
The secret lies in the double baking: as Salvatore Filippone explains, who today runs the workshop together with his mother Giuseppina, the final minutes must be spent right by the oven, with no shortcuts. It is a gesture passed down through generations — the family has been making taralli since at least his grandfather, who opened the first shop in the Quartieri Spagnoli in the 1930s.
The shelf tells the whole story of Neapolitan baking tradition: alongside the taralli sit casatiello pasquale, danubio salato, pagnottiello and Neapolitan panini. An artisan production spanning the baked specialities of Campanian cuisine, available for direct purchase at the workshop itself.
The workshop's storefront on Via Amedeo Maiuri is open for direct sales: a neighbourhood address well worth the trip.
