Place the grated cheese, citrus peel and the small glass of grappa together in a bowl and mix until smooth.
Mix the flour and warm water together on a pastry board and add the clarified pork fat, a little at a time (in home-kitchens in Sardinia, they replace the clarified pork fat with oil exuded by the cheese): knead until the dough is smooth, roll out thinly and cut out 4.8 inches-wide circles.

Place a little filling into the centre of each pastry discs, then cover with another disc, pressing the sides well together and finishing with a pastry cutting wheel. Fry the Seadas in plenty of oil, drain then cover with honey or sugar as preferred.

Eat the Seadas warm.