Seadas, Original recipe Sardinian

Until a few decades ago were seadas dinner of farmers and shepherds, a single dish consisting of cheese and dough made from durum wheat semolina. Today seadas have become the most famous sweet, popular and beloved of Sardinia. La set (that in the second zone is also called Sevada or sebada), native of Nuoro, It is now present in all of Sardinia and menu, in its industrial version, It is also found in Italian delis and even abroad. Ever since I started going to Sardinia two desserts I have entered the heart: seadas and pardulas. Without detracting from the other thousands of recipes Sardinian cuisine I love and I often. The point is that until now have never been able to prepare at home seadas, in Rome, and then to leave the recipe, because I could not find the right cheese.

The ingredient: the cheese.

It may seem trivial, but seadas prepare tradition with a fresh pecorino, not salted, and slightly soured, that can not be found outside Sardinia. Every time I order a seada in Sardinia always wonder that cheese has been used: some have told me that you could also use the first salt (but it is a bit’ salty), a fresh tuma (it is found only in Sicily), the mozzarella (which it is too watery) or scamorza very fresh (that is too tasty), but I wanted to prepare the perfect recipe (I am fussy, now you'll see it), the real one, and I have never been satisfied. I love the taste too much to make an imitation. Which is not to say, though, that you can not try using one of these cheeses that I have just spoken. Finally, during my last stay in Sardinia I found the right cheese to San Benedetto market, in Cagliari. I bought it and now I can finally give the recipe of my favorite Sardinian dessert. A recipe that has nothing difficult: if you follow the steps you will get a perfect seada, sfogliata, ultra light.

The ingredient: honey.

Put plenty of cheese, do not skimp on honey, which must necessarily be a mild honey: my favorites are the asphodel and the, but also a honey of orange blossom is fine. Absolutely no chestnut honey, that would make loving your seadas. If you do not like honey, you can use the granulated sugar: remember that it does not contain sugar and seada, then, honey or sugar are not a decoration, but an integral part of the plate. Have a good day!

THE seadas, Original recipe Sardinian

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  • 300 grams of durum-wheat
  • a large pinch of salt
  • 60 grams of lard
  • 130 milliliters of warm water
  • grated rind of two oranges and two organic lemons
  • 400 grams of sour cheese (a fresh pecorino, a first salt, Tuma with a few days of ripening)
  • 10 grams of durum-wheat
  • honey, to taste (a delicate honey: asfodelo, Acacia, millefiori, on)


the seadas, Sardinian recipe orginale

The dough: to prepare sardines seadas must first prepare the dough, called 'pasta violada'. The work plan, put the durum wheat semolina, salt and lard. Knead and, when you have got large crumbs, Slowly add the warm water. Do not add the water all at once, because according to the semolina used that may take more or less than 130 milliliters of water. The dough you need to get is compact and without lumps. Wrap the dough in clingfilm. Let stand at room temperature for at least 30 minutes.

While the dough rests for seadas, prepare the filling. Cut the cheese into small pieces, put it in a pan. Melt over low heat cheese (on the stove that used for coffee and the adjustment to the minimum) so that the excess water dries. When the cheese has melted, add semolina and stir. Continue cooking for another minute. Fire off, add the lemon zest and orange zest. Traditionally, This mix is ​​not added sugar, because originally the seada was a dish not sweet farmer. But, If you love sweets, you can use one or two teaspoons of sugar. Transfer the cheese on a sheet of parchment paper and allow to cool.

seadas Forming: roll out the dough on the work surface, to a thickness of 3-5 mm at the most. Deriving of round discs. Place in the middle of each plate a little’ of cheese (try to form a sort of dome, which then pressing with his hands will settle when the other disk of dough will become flat), with a little water to moisten the edges of the disc at the base and cover with another disk of dough, trying not to let air inside. Press down the edges. For a better success, You can seal the edges crushing them with the tines of a fork or cut them with a special toothed wheel.

the seadas, Sardinian recipe orginale

The fry. in a large skillet, Heat oil seeds like at a temperature of 170 degrees. In ancient times it used lard and nothing prevents that we can use again. Dip in oil seadas one or two at a time, With the aid of a metal cucchaio, constantly pouring boiling oil on the surface of seada. You will notice that on the surface will form large bubbles. The seada swell and become golden. Take care not continue cooking. The seada should be lightly browned on the surface. Fate drain the excess oil. Place the dish in seada. Finish the cake with plenty of honey. Remember that this preparation does not contain sugar in the dough and the filling. Then, the quantity of honey should be plentiful. If you do not like honey, you can serve them with plenty of caster sugar. The seadas you eat freshly fried, very hot, because the cheese must be streamlined! Bon appétit!


You can safely prepare and seadas surgelarle between two sheets of parchment paper. You have to thaw it in the refrigerator overnight before frying. Honestly I do not recommend to fry from frozen because inevitably in or out will darken too, or the filling will remain a bit 'cold and not very streamlined. Let me point out a few variations: the cheese that melts can add the same amount of flour 0 instead of semolina, If you prefer. And in the dough of seadas in Nuoro is also added an egg every half a kilo of flour and the amount of lard reduced to 20 grams per kilo of semolina.

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donatella sotgiu 15 March 2019 at 10:15

Good morning, Donatella are living in Nuoro for 26 years, typical of this area are the sweet sebadas Nuoro and like every woman of a certain age I learned to make them at home. in truth she made her even my mother who was Calabrian. I do not know who gave the recipe of Sebadas, but there is some imperfection, lard with respect to the flour is definitely exaggerated, the pasta is called violated because lard is very little, You can use a spoon,(10/20 g ) per kg. semolina, not more, otherwise it is too greasy and crumbly in cooking, that's no good; There are also eggs in the dough one every half kg of semolina. the pasta should be well-kneaded and left to rest, then stretched thin and made of circles. We come to the cheese, strictly fresh pecorino, left turn sour for two or three days out of the refrigerator otherwise row. to see if it's ready you put a piece in a small pot and see if it melts and spins. as she wrote made cheese into chunks we melt over low heat, We add the finely grated lemon peel and turns until the cheese is completely melted, I would use as a casserole rather than a pan, women here do so, inside the cheese better 0 flour rather than semolina, but it is essential that the cheese should be spread and spelled circles of dimensions slightly lower than the circle of dough, There should be no dome, raw sebadas are flat,, cooking is faster over high heat if the cheese is not thin does not melt during cooking.
to do this you make small balls with the still-warm cheese and flatten with a rolling pin or your hands. in families where they do a lot, and I assure you that here the minimum of semolina dough is three kg. at a time, women have evolved, prepare before the cheese, put it in a round bottle and when it is congealed remove the bottle and slicing into thin slices no more than 4/5 mm.
then made the circles of dough and cheese are assembled by placing a circle of dough, a cheese circle another disk of dough and close, then carve. here you are found everywhere the cuts dough of suitable size. if I succeed the next time that I prepare a video and send it to him.
I must make that clear because I find her recipes, at least the ones I've tried very well made and very good, and adhering to tradition
Good luck with your work

Ada Parisi 15 March 2019 at 13:05

Hi Donatella, first of all thanks for the appreciation for my recipes and welcome. I always appreciate a relevant comment and constructive as his. We come to seadas: as you know I'm not Sardinian, so is my partner. For years,, turning the whole of Sardinia, and every time I eat seadas, wherever, I always ask the recipe and I keep all the signs. I must say I've had dozens, if not hundreds of signs, all mixed (someone in the area of ​​Alghero told me to put the smoked cheese, other mozzarella). I also did a course in Nuoro seadas, the restaurant Blue Mountains. And another in Ogliastra. And I compared several restaurateurs and confectioners (some well-known). Of course, I also looked at the institutional guides Sardinian recipes and the Pat and, When I decided to make seadas, I made a synthesis of all this information knowing that I dissatisfied mathematically someone. It also happens when I make a Sicilian recipe, All the time. The doses are those of the Regional Guide Sardinian recipes, putting in cheese semolina and not flour, but also I make clear this variation. The egg I saw only use in Nuoro to Blue Mountains: the result was a mixture very much different from what I've eaten anywhere in Sardinia, both as taste as both color consistency both as. And I decided not to put. But I will write in the notes what she told me on the egg, to be more precise. Pecorino is the right one, fresh and soured: I have made me get out of my desk reference cheeses to San Benedetto market in Cagliari, Indeed row as you can see, It has melted perfectly and the taste was perfect (I confess that I ate a piece with two anchovies, a wonder). But she understands that it took me six years to find the right cheese to Cagliari, that is not seadas area and I have to give plausible alternatives to those who, off Sardinia, This cheese will never find. I know you can put it in a plastic bottle and slice, but I've done 10 and seadas, Having regard to the small amount, I stretched out and then I cut with a pastry rings. I explain to the reader to make a dome because then, placing the second disc above and pressing to remove the air, This will flatten. Keep in mind that 99% of those who make my own recipe is a beginner, that does not have great cooking skills (let alone serving Sardinian) so I have to make clear and repeatable recipe. For the rest I proceeded as you say, discs of thin dough, closed and clipped. I prepared seadas much smaller than I've seen in Nuoro, for me too big (practically a meal), but I prefer smaller portions having to take photographs. I hope that overall, despite the small differences, you have appreciated my efforts because I enjoyed his commentary and appreciate his video, I would love me. As you will have understood, I love Sardinia and Sardinians. Thanks, ADA

donatella sotgiu 16 March 2019 at 09:30

I appreciate your response, but the details seemed important, the Sebadas is a typical cake from Nuoro. anyway thanks for the attention it devotes to our kitchen. I follow his site every day and I've tried different things all very soon buone.a

Ada Parisi 18 March 2019 at 13:22

Good morning Donatella, thanks to you. As I said I always appreciate the clarifications and constructive criticism, allow me to be my turn to more accurate and well-documented. I entered what she told me in the notes of the recipe. A warm greeting, ADA

elisabetta corbetta 15 March 2019 at 08:44

A big kiss

Ada Parisi 15 March 2019 at 12:45

Thank you Dear, One kiss, ADA

Paola 15 March 2019 at 07:55

Ada as always you wonderfully good….ormai six half Sardinian….but know that even many Sardinians appreciate and love our land like you….the recipe is perfect….and approffitta this to always remember….We WE ARE WITH THE PASTORS SARDI…..I join in denouncing the attacks ..that those who know the Sardinians and Sardinia…are definitely not the work of the wonderful pastori..uomini strong loyal great big Sardinian workers….
A big kiss to you dear Ada
Your Sardinian friend Paola

Ada Parisi 15 March 2019 at 12:45

Thanks Paola, But I know that with this recipe scontenterò someone, because I saw that there are different ways of making the dough and also the filling. I obviously I documented with many restaurateurs and confectioners Sardinian and I chose the version that I like the most. And you: we are with Sardinian shepherds, Now and forever, obviously with the pastors who complain justly and civilly, in which those who make attacks has definitely nothing to do. I have the SArdegna in the heart. a hug. ADA

Paola 15 March 2019 at 13:13

When you come back on vacation…At home… ask the recipe to the elderly lady of the country… however I do like you, but personally I prefer only the grated lemon… but I guarantee you that you made a capolavoro❤❤❤❤

Ada Parisi 15 March 2019 at 13:45

I will do it. You're a sweetheart. Remember Sardinia, I arrive in late March to pick wild asparagus. Hugs, ADA


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