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1
Combine the fine semolina and salt in a bowl. Rub in the cold lard until the mixture resembles coarse sand. Add the warm water gradually, working the dough until it is smooth, pliable, and cohesive. Wrap and rest at room temperature for at least 30 minutes. The dough is ready when it no longer springs back under the heel of the hand.
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2
Mix the crumbled or grated cheese with the lemon zest and orange zest. The cheese must be semi-firm — it should hold its shape when pressed lightly but yield under moderate pressure. Do not use aged pecorino; it will not melt and carries too dominant a flavour.
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3
On a lightly floured surface, roll the dough to a thickness at which it is almost translucent when held to the light. Cut rounds of approximately 10–12 cm in diameter. Place a portion of filling — roughly one heaped tablespoon — at the centre of half the rounds, leaving a clear border. Cover with a second round and press the edges firmly together. Crimp the border with a fork on all sides. This is where the dish lives or dies: any gap in the seal will allow the cheese to escape into the frying oil, destroying both the pastry and the filling.
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4
Heat the lard in a deep, heavy pan to 170 °C, confirmed with a thermometer. Lower the seadas in batches of two or three, without crowding. Fry, turning once, until the pastry is golden and the discs are visibly puffed. Lift out and drain briefly on a rack. The correct colour is a deep, even amber-gold on both faces.
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5
Transfer the seadas immediately to warm serving plates. Drizzle generously with the corbezzolo honey while the cheese within is still molten. Serve at once: as the cheese cools it solidifies and the defining textural contrast — hot liquid cheese against crisp pastry — is lost.