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.
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". After dinner, with a Cannonau passito, they close the circle of shepherds' cooking.