At first glance it looks unassuming. But after the first bite, you’ll understand why it ranks among Sardinia’s greatest culinary treasures.
When you think of Italian desserts, tiramisu or panna cotta probably come to mind. In Sardinia, however, something completely different reigns supreme: Seadas (also known as Sebadas).
It’s a traditional Sardinian dessert made of thin fried pastry hiding fresh sheep’s cheese flavoured with lemon zest. While still hot, the Seadas are drizzled with fine local honey. The result is a perfect combination of crispy pastry, slightly salty cheese and sweet honey.
Seadas come from the inland regions of Sardinia, where shepherds once made them with fresh sheep’s cheese. Originally they weren’t so much a dessert as a hearty meal. Only later did people start serving them with honey, and today they are one of the island’s best-known specialities.
Every restaurant and every family has its own recipe. In some places the Seadas are bigger, in others thinner; some use a stronger pecorino, others a milder one. But they all have one thing in common: they taste best freshly fried and still piping hot.
In almost twenty years of living in Sardinia, I’ve tried Seadas in many places. And every time, it amazes me how such a simple recipe can taste completely different.
If you’re heading to Sardinia, be sure to order them at least once. They’re part of the local tradition and one of those dishes it would be a shame to miss.
