A large semolina pastry filled with fresh acidic sheep's cheese and lemon zest, fried until it blisters and served under warm honey. Sardinia's national dessert, savoury at its core.

Seadas began as a shepherd's dish rather than a restaurant one, built from the two things a pastoral household always had, semolina and young unaged sheep cheese, and originally eaten as a main course rather than a sweet. The name traces back to seu, the Sardinian word for the animal fat once worked into the dough, and the pastry is stretched thin and cut with a fluted wheel. The honey is usually corbezzolo, the bitter arbutus honey of the island's maquis, which pulls against the sourness of the cheese. In Alghero it closes almost every trattoria meal and is the one dessert visitors are told to order.

2 editor picks for Seadas in Alghero, ranked by editorial score. All Alghero signature dishes · Seadas across every city.

Also in: Cagliari.