Taralli 'nzogna e pepe
The flagship speciality of Tarallificio Filippone, taralli 'nzogna e pepe are a classic of Neapolitan tradition, made according to the original recipe.
Producers · Bagnoli (NA)
Neapolitan taralli and baked specialities since 1973 in the Bagnoli district
Eccellenza Italianacertificata 2026–2027
Read on
The place
Tarallificio Filippone has made taralli and Neapolitan baked specialities in the Bagnoli district since 1973. Antonio Filippone founded the artisan workshop on Via Amedeo Maiuri, where today Giuseppina and her son Salvatore continue production according to traditional Neapolitan recipes. The shop serves the neighbourhood through direct sales.
The origins
Tarallificio Filippone was founded in 1973 through the vision of Antonio Filippone, who opened the artisan workshop in the Bagnoli district of Naples.
Why you can trust it
Tarallificio Filippone is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
Tarallificio Filippone is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · How it is made
Tarallificio Filippone makes taralli 'nzogna e pepe (lard and pepper taralli) and other baked specialities following traditional Neapolitan recipes, crafted by hand in the workshop on Via Amedeo Maiuri.
The sauces for first courses are prepared daily in the workshop, ensuring freshness for the dishes sold directly to customers.
Giuseppina and her son Salvatore personally oversee every stage of production, from working the dough to selling to the public at the shop.
What is made here
Services and features
The flagship speciality of Tarallificio Filippone, taralli 'nzogna e pepe are a classic of Neapolitan tradition, made according to the original recipe.
This traditional Neapolitan Easter speciality is made in the workshop following the traditional recipe, with a leavened dough enriched in the Neapolitan style.
This traditional Neapolitan savoury bake is made by hand, with its characteristic ring shape formed from spheres of leavened dough.
The workshop prepares pizza, first courses dressed with a variety of sauces made daily, side dishes and main courses available to order for lunch or dinner.
The proof