Heavenly Glazed Chocolate Taralli

Before Joey and I even set foot in Naples, we had a running list of foods we had to try. Neapolitan pizza was at the very top (how could it not be?), followed by their slow-simmered meat ragu, eggplant parmigiana (always my weakness), and every possible form of street food. For Joey, his prize was finding the best sfogliatelle that Naples had to offer (we did!). Naples did not disappoint. Every food on our list was met with oohs and ahhhs and sighs of pure deliciousness. But alas, Naples had a few surprises of her own waiting for us.

One was the completely unexpected discovery of a sweet chocolate taralli, dipped in a whisper of sugary glaze. Oh my, oh my. One morning, in desperate need of a caffeine break, we wandered into Taralleria Napoletana, a brightly lit shop devoted entirely to the art of the Neapolitan taralli. Tray after tray of glossy rings gleamed from behind the glass counter, winking at us like they had a secret to share.

I’ve long been a fan of the classic savory versions, first in Italy, and more recently, in the US. Even our little local market stocks a decent selection of imported taralli, and I usually keep a bag or two on hand for friends who come for a glass of vino. They always disappear quickly (though truth be told, I’m usually the one doing most of the disappearing.)

As Joey browsed the peppery and fennel-flecked varieties, my eyes locked on rows of glossy chocolate rings, as if they’d been waiting just for me. 😊 What else could I do but answer their call? This sweeter version, known as nasprato, came in both chocolate and lemon. Tempting as the lemon was, it was the chocolate version that was calling my name.

And wow, they did not disappoint! Slightly sweet, with just enough chocolate to remind me that joy often arrives in the humblest, most unexpected of forms.

Heavenly Glazed Chocolate Taralli

Inspired by Taralleria Napoletana

As friends have drifted in and out during these waning summer days, I decided that I wanted to try to make my own version of these little, delicious goodies. An internet search led me down a rabbit hole on the history of taralli, with page after page devoted to the regional differences. Turns out, taralli aren’t the same everywhere in Italy. In Naples, the classic version is savory and hearty; peppery, almond-studded rings that were once sold as street food along the waterfront. In Puglia, they’re smaller and lighter, made with olive oil and white wine, more like a crunchy breadstick in ring form. Same name, different personality (sort of like family members 😉). One excellent Italian article from Cookist taught me more than I ever needed to know about these beloved snacks.

The origin of the word tarallo is murky; some trace it to Greek, Latin, French, or Italic roots, but the story of its beginnings is clearer. Legend says the first Apulian tarallo was created in the 15th century by a mother with nothing but flour, oil, salt, and wine in her pantry, desperate to feed her children. Her simple little rings soon spread through Puglia as cheap, filling food and eventually became a popular snack. As sailors and merchants carried them north, taralli reached Naples, where bakers adapted the recipe: out went olive oil, in came lard and pepper; flavors that remain to this day.

So while Neapolitan and Apulian taralli may share a name, their recipes differ in both ingredients and preparation. Neapolitan taralli are rich, made with lard (often up to half the dough!), pepper, and almonds, and baked in the oven. On the Taralleria website, it does list lard as a main ingredient. (So that is WHY they were so tasty!) Those from Puglia are, by contrast, simpler, using just flour, water, olive oil, and salt, boiled before baking for extra crispness.

Wanting something a little lighter (and without lard), I set out to make my own. What emerged is a cookie-like version that uses olive oil but still marries in almonds, just like the ones I tasted in Naples. Think of this as a cousin to the nasprato al cioccolato from that tiny Neapolitan shop.

One last note: the word nasprato comes from the Italian verb naspràre, meaning “to glaze” or “to coat with icing.” In Naples and southern Italy, it simply describes pastries or cookies finished with a shiny sugar glaze.

The Fun Part: Shaping the Taralli

The fun part of making taralli is the rolling and shaping. Pinch off a piece of dough about the size of a large walnut, divide it in two, and roll each half into a pencil-thin rope about 5–6 inches long. Join the ropes at one end by pinching them together. Twist the two ropes together and then press the ends together to form a ring. They should look like small, imperfect circles. Make them as large or as small as you would like. I usually aim for about 2 inches across, but mine, for sure, fall into the rustic, imperfect category!

Baking them at home doesn’t quite transport me back to that bustling little shop in Naples, but it comes close. The kitchen fills with the scent of cocoa and almonds, the glaze sets with a glossy sheen, and suddenly you’ve got a tray of sweet rings that feel like a passport stamp from Italy. They’re simple to make, fun to shape, and even more fun to share, though don’t be surprised if they disappear faster than you planned.

For me, these treats are a gentle reminder that sometimes the best memories aren’t the grandest sights, but the small, unexpected joys, like a simple, glazed chocolate tarallo on a hot summer morning. ❤️

Buon appetito! 🍋

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