The limestone walls of the Supramonte above the Oliena vineyards, in Sardinia

Seadas · Fiore, Milan

Seadas, the «not sweet» dessert

The Supramonte above the Oliena vineyards (a landscape). Photo Gianni Careddu, CC BY-SA 4.0, Wikimedia Commons

Seadas are the Sardinian dessert par excellence: a fried pastry around a cheese filling, served hot with honey poured over. At Fiore you find them with strawberry tree honey, a bitter honey.

In Sardinia they call them the «not sweet» dessert: inside there is cheese, and the sweetness only comes with the honey at the end.

At Fiore

What you will find with us

On the menu

SeadasSeadas, the Sardinian cheese pastry with honey
Dessert / macedonia / seadasDessert / fruit salad / seadas
Seadas con miele di corbezzoloSeadas with strawberry tree honey

Prices are on the menu at the restaurant.

Hot, with honey

They are eaten hot, just fried, with honey on top. Bitter strawberry tree honey is the one the official sheet recommends on pecorino and on sebadas. You can have them from 10:30 in the morning.

Seada, sebada, sevada

The name changes every few kilometres: in Nuoro you order a sevada, in Cagliari a seada, elsewhere sebada, seatta or sabada. It was a festival dessert: the women of Barbagia made it in spring, for the shepherds’ return after the winter at pasture. For the cheese inside, see the dedicated page.

Did you know

Stories and facts, with the source

Seadas

In Sardinian: seada, sebada; sevada (Nuoro); seatta, sabada (altre zone)

A traditional Sardinian dessert with cheese inside, served hot and crisp, with honey poured over at the end.

In Sardinia they call it the “not sweet” dessert: inside there is cheese, and the sweetness comes only from the honey poured over at the end. Source: sardegnaturismo.it
The name changes every few kilometres: in Nuoro you order a sevada, in Cagliari a seada, elsewhere a sebada, seatta or sabada. Source: sardegnaturismo.it
It was a festive sweet: the women of Barbagia made it in spring for the shepherds' return after the winter at pasture. Source: sardegnaagricoltura.it
It is eaten hot: the official description asks for it to be served hot and crisp, freshly fried. Source: sardegnaturismo.it

Miele amaro di corbezzolo

In Sardinian: melalidone, olione (dall'elenco PAT)

A rare bitter honey made from the strawberry tree, which flowers in winter, from November to February.

It is a bitter honey, rare because the strawberry tree flowers in winter, from November to February, when the bees work with difficulty. Source: files.regione.sardegna.it
The official entry recommends it precisely on pecorino and on sebadas. Source: files.regione.sardegna.it

Frequently asked questions

What people ask us.

What are seadas?

A Sardinian dessert: a fried pastry with a cheese filling, served hot with honey.

How are they eaten?

Hot and crisp, just fried, with honey poured on top.

When do you make them?

From 10:30 onwards, until the evening. We are open Monday to Saturday, from 7:00 am to 1:00 am.

Where can I see the prices?

Prices are not on the website: you will find them on the menu at the restaurant.

How do I book?

On WhatsApp at +39 347 698 8655 (you can write in English) or by phone on +39 02 4895 5382. We are at Via Savona 59, in Milan’s Tortona district.

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Photo credits

A seada, the fried pastry: photo by Terendo on Wikimedia Commons, licence Public domain

On WhatsApp, in English too