For example, you can replace bran with flour and the lemon peels with orange ones. One of the most typical and known sardinian desserts is the seada. Sweet or salted, with cooked or uncooked cheese, covered with honey or sugar, the only important thing is to have one when you come to Sardinia. Even if there are no official papers that attribute the origin of seada to the Romans, in the book "De Agri Coltura", written by Catone the Censor, there is a recipe called "Placenta", made by flour, water and pecorino cheese, mixed with honey.
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Seadas - Picture of Hotel Ristorante Punta Giara, Sant'Anna Arresi
The sardinian word to call the animal lard is also "seu" same root. You may hear "seada", "sebada", "sabada", "seatta" or seads, but the most common is seadas.
Well, this is not a real dessert, 'cause it could not be taste sweet. The base of the dish, in fact, is made by puff pastry fried in lard and filled with hot cheese.
The name may change depending on where you are in Sardinia. Accessible beaches in Sardinia for disabled people. The origin of the name come from the latin word "sebum" animal lard.
The only "sweet" ingredient is what covers the seada: One the seada is ready, it must be fried in olive oil or lard and then covered with honey or sugar. Also Petronio, in his "Satyricon", sedaas a dish made by flour and cheese with honey. Best snorkeling spots in Sardinia.
Discover exclusive offers register and you will have access to secret deals and packages subscribe now. Another variation you may find more often, is the salted one, served as main course. However, this is not a much appreciated variation: Often, in fact, it was not a dessert, but it was the only course of the meal. We don't know much about this dessert's history, but there are many references about the seada or about dishes similar to the seada in different times and ages.
In this case, the recipe is the same, but there are no lemon and honey on it: Sometimes, instead of honey, you seaddas have sugar. What is, instead, a fact, is the dimension of the ancient seada.
Anyway, all the mysteries that surround this dessert disappear the moment you taste it: One of the most typical and known sardinian desserts is the seada. KA Facebook Fanbox 1.
Like the name can change depending on where you are, seacas you could find different variations of the seada. For example, you can replace bran with flour and the lemon peels with orange ones.
The final -s should indicate the plural one seada, more seadasbut it is a common use to call it seadas even if you are speaking about only one of these. Login with a social network account and discover the secret deals exclusive for you!
Seada - Wikipedia
Sweet or salted, with cooked or uncooked cheese, covered with honey or sugar, the only important zeadas is to have one when you come to Sardinia. If we now eat as a dessert a small seada, as big as a dessert plate, back in the roman times it was as big as a main course plate. Seaeas if there are no official papers that attribute the origin of seada to the Romans, in the book "De Agri Coltura", searas by Catone the Censor, there is a recipe called "Placenta", made by flour, water and pecorino cheese, mixed with honey.
The classic recipe the one you will eat in mostly every restaurant in Sardinia is: Rates Offers How to get there Contacts. Someone fill it with uncooked cheese.