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Seadas with Strawberry-Tree Honey

A thin pastry disc, fresh stretching cheese, a golden fry and a bitter honey that surprises at first bite and wins you at the second: the seada is the mandatory finale of every Sardinian table.

Details and how to get there

## From savoury to sweet The seada was born poor and substantial: just-curdled sheep's cheese sealed in pastry and fried in lard — a shepherd's complete dinner.

Honey came later, and with it the promotion to dessert.

The Ogliastra version stays faithful: paper-thin pastry and slightly soured cheese to counter the sweetness.

## The divisive honey The strawberry tree blooms in November, yielding a rare, bitter, almost balsamic honey: some adore it, others retreat to wildflower.

Our advice: try the bitter one at least once — it is the true taste of the Mediterranean maquis.

## Where to eat them Everywhere in Ogliastra, but the best come from kitchens that roll their own pastry: ask if they are "made today".

At a glance

The secret: tangy fresh pecorino and bitter strawberry-tree honey

Fun fact: born as a shepherds' savoury main, not a dessert

Boutique Country Retreat in Ogliastra, Sardinia: 9 rooms, 42 m² Sa Barza pool among almond trees, breakfast, silence and nature.