If there is a dessert that tells of Sardinia in all its beauty and variety, that is undoubtedly the seada. Semolina dough, cheese and honey is the result of an ancient history full of contaminations, which has been able to transform a poor and simple dish into a pastry masterpiece.
Seadas are the symbol of the Sardinian pastoral tradition, which has made cheese one of its most prized and appreciated products. Traditionally, the one used for the filling of seadas is casu friau, which has very ancient origins, perhaps introduced to Sardinia by the Phoenicians or the Carthaginians, who produced it with goat or sheep's milk. it is a fresh, acidic cheese, which is flavored with lemon or orange zest.
In contrast, the semolina dough that wraps the cheese is a typical Sardinian preparation, called violata or violada, which is made by kneading semolina with lard or olive oil. This is also used to make pane carasau, pane guttiau and other types of pasta.
Finally, the finishing touch to seadas is provided by honey, which is poured over the fritters after frying them in plenty of oil. The most commonly used honey for seadas is arbutus or chestnut honey, which have an intense, bitterish flavor, the perfect contrast to the sweetness of the pasta and the savoriness of the cheese.
So many civilizations that have inhabited these lands are encapsulated in this crunchy, gooey, creamy dessert.
Seadas are not only a dessert to savor: they are also an experience to live! Making seadas requires skill and patience, but also fun and sharing. For those who travel to discover new flavors there are still many realities that allow you to learn this recipe using a smile, expertise and quality products.
Preparing seadas is a way to get in touch with the Sardinian tradition, discover its secrets and appreciate its authenticity.
But a traditional dish evolves and is touched by new ideas and new uses.
Some Sardinian chefs preferred to use chocolate instead of honey, in other cases what had become a dessert returned to its origin as a single dish by eliminating the honey that gave sweetness and adding vegetables and dried fruit to the filling cheese. Reinterpretation, a different vision, the answer to those who seek novelty with curiosity and a desire to travel with taste, but always paying attention to the principle of this dish.
Are there desserts that remind you of seadas where you live? Would you ever think of taking a cooking class to learn a recipe and experience something you can only enjoy in that destination?
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