Behind a slice of Kentos bread is an enlightened vision. That of a woman from Orroli, an enchanting authentic village in Sarcidano, south-central Sardinia, famous for its long-lived, Nuraghe Arrubiu and welcoming community spirit Viviana Sirigu imagined a better world and worked hard to make it a reality.

Recovering the cultivation of its treasures , Senatore Cappelli durum wheat and its bread is the result of short supply chain work involving more than 35 farmers and 2 local millers.

Giving rise to long-rising products baked in wood-fired ovens.

Made with the use of only durum wheat semolina, water and salt, and mother yeast inherited from Viviana’s great-great-grandmother dating back more than 300 years.

With more than 60 staff members KENTOS is friendly to the environmental and human landscape. From packaging to the surplus logging of the woods of Tonara to fuel the oven, the red thread is sustainability.

II labs are equipped with photovoltaic panels and smoke suppressants. KENTOS ovens are turned off on Saturdays and turned on again on Monday afternoons to allow employees proper rest .