A large fried pastry parcel filled with fresh, slightly sour sheep cheese and lemon zest, poured over with bitter honey while still hot. Sardinia's cheese course and dessert in the same plate.

Seadas, also written sebadas, were originally a shepherd's dish from the interior rather than a sweet: fresh acidic sheep cheese, a few days old, sealed inside a semolina and lard pastry and fried. The sweetness came later, in the form of honey poured over the top at the table, traditionally corbezzolo honey from the strawberry tree, which is bitter and expensive and the only version Sardinians consider correct. In Cagliari the pastry closes almost every traditional meal, and the test of a good one is that the cheese pulls into strings when it is cut and the pastry stays crisp under the honey.

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

Also in: Alghero.