The Seada can be considered a cake since it is covered with sugar or honey, but in the past it could represent a second meal

The local variations from the basic recipe are many: the flour for the dough it is often partially or totally replaced by grain flour;
sometimes the lemon skin is used to flavour the dough and preferred in relation to orange skin.
It has to be turned upside down until it becomes elastic, thus it is spreaded over the discs of dough still hot...
In Ozieri the composition of the filling includes even the adding of dried raisin and parsley.

Ingredients for 10-12 people:

1 Kg of fresh pecorino cheese (or mixed with cow cheese)
1/2 kg of fine grain flour
3 eggs
some spoonful of fresh fat lard
two oranges skin
olive oil
a pinch of salt
the juice of one lemon
sugar or honey melted by bain-mary
The cheese must be necessarily fresh (4-5 days of aging) and it is much fat: to get it softer it can be merged for about 10 minutes in hot water. Then it hs to be rinsed and get it dropped.
Mix the flour with eggs, the pinch of salt melted in a spoonful of water and the fat lard. Knead the dough enough until you geti elastic and morbid: then let it rest.
Meanwhile grate the chese and knead it with the lemon grated skin.
Then take the dough and pull it so to obtain a thin pastry: cut it in several discs by using the suitable tool.
Spread the mix of cheese over each disc and overplace another disc of dough, welding the borders with egg albumen.
Fill it in and close all the discs: the seadas are ready
Fry them in a large amount of hot olive oil,  for about a minute: the seadas must become lightly golden tanned.
They have to be served hot, after covering them with sugar or a rope of liquid honey.

Among the red wines we suggest:

Anghelu Ruju from Alghero, liqueur wine made by Cannonau vine
The Dorato di Sorso of a wonderful amber colour

Among the white wines we suggest:
Malvasia from Cagliari, served fresh from the cellar (14-16 °C)
the Moscato, both from Cagliari and from Sorso-Sennori, to be tasted as fresh at 8-10° C
the Vernaccia, a never missing one, that has to be preferrably tasted at 10-12 °C.