Sometimes ancient gestures return with extraordinary relevance: bending over the grass, recognising a leaf, experiencing it through the senses and carefully gathering it. Wild herbs are not merely ingredients, but a way of seeing the world — slower, more attentive, more conscious.
Alberto and Edoardo, known as the “BenniBro”, are two young brothers who have embarked on a venture dedicated to wild herbs. Cultivated by hand on the slopes of the Dolomites, their aromatic plants enrich the dishes of some of the most renowned Michelin-starred chefs. From the first taste on the palate to the delicate retronasal notes that follow, BenniBro herbs offer a true succession of sensory emotions. Bringing them into the kitchen means reconnecting with the land without nostalgia: a quiet luxury rooted in seasonality, respect and natural beauty. Each leaf tells a story and invites us to slow down, reflect and choose with intention.
The story began in 2020. Alberto, who holds a degree in aquaculture and fish production hygiene, completed an internship in Sweden, where he discovered soilless plant cultivation through aquaponics. He returned with a strong interest in growing microgreens, an idea that was eventually set aside in favour of aromatic plants. He then specialised in foraging edible wild herbs and flowers for the restaurant industry. The brothers began collecting different varieties of wild plants, sourcing herbs from abroad and from various parts of the world.
Over time, they developed a deep understanding of the needs of haute cuisine and the expectations of top chefs: bold, distinctive flavours capable of elevating a dish. From delicate herbal notes to liquorice, citrus, acidic or even “cheesy” flavours.
Thanks to their experience and the cultivation techniques they have developed, they are able to guarantee around 80% of their wide selection throughout the year. Their approach is simple: create the best possible conditions for each plant so it can thrive and express its full potential. “We can guarantee a shelf life of up to two weeks for our packaged herbs. Our goal is to support chefs in their search for new flavours and ingredients, offering products that enrich and enhance their culinary creations,” explains Alberto Benetti.
The Restaurants of the Lefay Group have chosen BenniBro as their supplier of wild herbs. Among the dishes on the menu at Grual Restaurant that incorporate wild herbs is the pikeperch in a green sauce with campion, tarragon and sorrel.
But their herbs are not limited to the kitchen. BenniBro products are also featured in cocktails served in our Lounge Bars. For example, in the “Forest Bloom” — a cocktail made with gin, Fred Jerbis Honey bitter, raspberry, lemon juice, honey and ginger — we find ground ivy, which adds an aromatic and herbaceous touch.
