NEAPOLITAN FOOD: TARALLI
As often happens in food history, the origins of taralli is lost in legend. Some say that it comes from the rests of bread dough that, enriched with sugna (pork fat), pepper and almonds, would give what we all know as taralli napoletani. They’re the best thing ever to eat while drinking a cocktail. Even better if you’re doing that in one of the many chalet on the Mergellina promenade facing the sea. As an alternative, you can go to the famous Tarallificio da Poppella at via Arena della Sanità 148 or to the historical Panificio Rescigno at via di Niso 29.