Neapolitan taralli stand apart from Apulian taralli in both ingredients and preparation. Neapolitan taralli feature flour, lard, ground black pepper, and almonds, where the quantity of lard crucially influences their outcome. Conversely, Apulian taralli employ a simpler mix of flour, olive oil, and white wine.

An essential distinction lies in their cooking process: Apulian taralli are traditionally boiled before baking, resulting in a softer, crumblier texture. Neapolitan taralli, however, undergo direct baking in the oven with two stages: initial browning followed by a lower-temperature drying phase. This yields a crunchier texture and heightened flavor, enriched by lard and pepper, with a touch of yeast for added puffiness. These variations underscore each type's uniqueness and global appeal.

Deciding which is superior proves elusive; it hinges largely on personal preferences. Neapolitan taralli, renowned for their robust pepper notes and lard-induced crispiness, satisfy enthusiasts of bold, traditional flavors. Meanwhile, Apulian taralli, with their lighter, more delicate texture from white wine in the dough, appeal to those favoring subtle, aromatic snacks.