Made with pepper, almonds and pork fat, oven-baked tarallini mandorlati (savoury almond biscuits) are dangerously moreish and readily available at this fourth-generation bakery- pasticceria. For a sugar hit, try the buttery taralli zuccherati (sugared taralli); the ones without the icing sugar are best. Taralli’s traditional rivals are also available here, from babà to a wicked cannoletto crammed with chocolate butter cream and dipped in dark chocolate.