Still undecided on your holiday destination?
Spend your holiday in Alghero, Sardinia’s Barceloneta
There are many reasons why it is worth visiting the fantastic town of Alghero and its Coral Coast:
the beaches of fine white sand, the crystal-clear sea, the history, the land and
its many natural attractions.
If these reasons don’t seem enough, there’s nothing left to do but tempt your taste buds: Alghero offers a varied and appetising local cuisine that can satisfy even the most discerning palates.
Typical dishes of Alghero range from fish to meat, from spaghetti with sea urchins to roast lamb and goat, from Alghero-style paella to Sardinian suckling pig to the famous Catalan-style lobster, which is known and appreciated even abroad.
But if we really have to tempt you, we can’t forget the typical desserts – especially one that is by far the most popular and most requested of all… and for good reason.
#Presentation
The most widespread typical dessert, also produced outside its region of origin, is Sevada, a savoury dessert that is “crispy on the outside and soft on the inside”.
Known by various names depending on the area, the Seada, Sebada, Seatta or Sevada is one of the must-haves of the cuisine of Alghero and the island of Sardinia: it comes in the shape of a golden disc of semolina, filled with pecorino cheese (strictly spun curd), fried and seasoned with honey or sugar.
The name has a Spanish origin, apparently deriving from the word Cebar (cibare, to feed), the past participle of which is Cebada.
#Ingredients of the original recipe
– fresh pecorino (or mixed) cheese
– fine durum wheat semolina
– egg
– fresh lard
– grated orange peel
– olive oil
– salt
– lemon juice
– sugar or honey (possibly of the ‘quattro mori’ brand) melted in a bain-marie
#Aptitude
Served as a dessert in many top restaurants and agritourism establishments, Seada is actually also a great main course.
Seada has even made its way into the so-called ‘Street Foods’: the link between street food and the region’s deep pastoral traditions is found in the Sebaderia, a type of eatery offering a new option for those who enjoy hearty meals for a
low price.
#Digestion
However, Sevada also has a high calorie intake, with around 500 calories per average portion (150g).
For those who are watching their figure, Sebada is also excellent in the oven. Just place it on a baking tray lined with baking paper, add drizzle of oil and leave to cook at a medium temperature (depending on the type of oven) until the dough has reached the typical golden brown colour!
#Curiosity
In Tokyo, the “Seadas Flower Caffè”, a Japanese Sebaderia, was opened recently by the painter Atusyoshi Hanazawa,
“Seadas Flower Caffè” has already developed a cult following and is overwhelmed every day by Japanese customers and tourists.
#Intolerances
Sevada is gastronomically democratic and can even be consued by those with food intolerances. In the case of lactose intolerance, a lactose-free cheese can be used for the filling;
Sebadas can also be made gluten-free for those with intolerance.
Now, we’ll leave you with a sense of curiosity and a touch of hunger
and look forward to seeing you on the picturesque Coral Coast
