#64 Seadas (Sardinia)
I first tasted seadas as a teenager in Sardinia, and when I made them years later I finally understood why they stay with you. They’re simple semolina dough, young pecorino and hot oil. But once they puff and blister, they turn into something unmistakably theirs.
Seadas began as shepherds’ food and only later finished with honey. That balance is still the point. When I made them for this project, I kept it traditional: fine semolina, fresh pecorino, lard for frying, and my brother’s honey on top. As soon as they hit the table, I remembered that first bite exactly.
Full story with recipe, method, and tips coming soon on Substack (link in bio).
#seadas #sardiniafood #italianrecipes #dolciitaliani #forgottenitalianclassics
37 Comments
Hmmm fried semolina dough and fresh cheese, yummy 😋
This dude sounds like he's trying so hard to sound even more Italian 😅
(Says a french who sounds very much french when speaking English)
Recipe looks great as usual 👍
Perlomeno dalle mie parti per la seada si usa il formaggio che non viene salato e lo si lascia diventare acido e poi vienelavorato in acqua calda.
Grazie comunque per aver dato risalto ad uno dei miei dolci sardi preferiti.
mamma mia cheburek
Roman Legacy
Puoi provarle pure con la confettura di more selvatiche.
Reminds me of a sweet version of empanadas. Definitely adding this one to my list!
Grande che hai usato lo strutto ❤
Babe wake up there’s a new forgotten italian classics 🔥
Massicooks sei sardo, l'ho sospettato dal primo momento ma non ne sono ancora sicuro😅
Hai già fatto le pettole? Secondo me sono un italian classic che merita un video
Per la tua serie di consiglio:
Sopa Coada (zuppa gallurese)
Pane Frattau
Ravioli Galluresi
You forgot to mention, the fresh Pecorino needs to sit outside overnight so it becomes slightly acidic
Raw dough 😂
That looks like a "Pastelito" from Venezuela, but they are stuffed with a mix of cheese and smashed potato
>Sardinia
MAMMA MIA!!!
Pochi cazzi…. Il dolce più sottovalutato d'Italia
fantastic series as always.
OMG! 😍
I ate something very similar in Crete, it was delish
My god, I’m from Germany but I used to go to sardegna every year when I was younger. Seadas is the one thing I will never forget from that time. Sadly I didn’t have them for years, but I think I will need to make some now, it’s been to long, and seadas are to good to be forgotten by me. Much love for posting this and reminding me of simpler times.
Do something from Bari
Gotta do something from Bari!!!
Miii le seadas😋😋👍
This is exactly what I ate at the family village in Cyprus as a child. We called it Helim (Helumi) Börek, made exactly the same way accept made with home made fresh sheeps milk Helim, which has a similar flavour to ricotta in Italy. Served with honey and also ate by my great grandfather who was indeed a shepherd 😂
Try googling puri in India.. known by different names and with different fillings, sweet and savory.. eaten very widely everywhere and it's the same as your pastry. I eat it a couple of times a month 😊
Do you fry it in olive oil?
Great video! I suggest you explore the cuisine of Friuli. Always warms my heart in these winter months! Maybe some cjarsons, or blecs (my favorite are with ragu di cervo!)
When you said sardinia and cheese i got kind of scared because i had just finished hearing about sugalu, the weird illegal maggot fermented cheese they make there and i immediatly thought that was the filling. Such a relief when i heard it was just pecorino😂
If it is absurd I may just make it lmao 😂❤
Sweet empanada
Puoi fare qualcosa di genovese ❤
Ma il frico quando
Please do the sicilian potato salad ! As well as sicilian style pizza
Potresti fare pollo in saor?
Interesting, on Indias west coast there’s a similar sweet called karanji or newris. The dough is the same and the filling consists of semolina, ghee and nuts along with cardamom.