The Bellucci Sisters: An Iconic weekend on Lake Maggiore

In this episode of Nonna Wisdom, we spent a weekend on Lake Maggiore with the Bellucci sisters: born in Bari, shaped by Turin, and still deeply Southern in the kitchen.

With the Bellucci sisters, competition is never scheduled, it just naturally unfolds. In this episode what began as a simple idea to cook together turned, almost inevitably, into a culinary challenge. Not because anyone organized it, but because that is exactly what happens every time they are in the same room.

They are iconic in the most authentic sense of the word. They tease each other, interrupt each other, defend their opinions with absolute conviction, and then laugh five minutes later. It is the same rhythm they had as children. Born into a family of thirteen siblings, they grew up negotiating space, attention, and second servings at the table. 

Silvana is 91.
Giuliana is 86.
Gabriella prefers not to reveal her age.

The energy, however, remains unchanged.

When the discussion about meatballs began, it did not feel like a decision; it felt like muscle memory. Two versions emerged almost instantly. Two techniques. Two perspectives. Gabriella, observing the early signs of debate, announced with perfect timing, “I’m going to prune the garden. I’ll leave those two to cook.” And she did exactly that. 

The main difference between the two versions lies in technique: Silvana fries the meatballs before adding them to the sauce and uses dry bread crumb in the mixture, while Giuliana softens the bread crumb with milk and places the raw meatballs directly into the simmering tomato sauce without frying them first.

Below are the two official Bellucci versions of meatballs, both slow-cooked the proper way, for hours, because Sunday sauce cannot be rushed.

Silvana’s Meatballs

Ingredients (Serves 4)

• 1.1 lb ground veal
• 2 large eggs
• 1 packed cup fresh bread crumb (crusts removed, finely chopped)
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste
• Vegetable oil for frying

For the sauce

• 4 cups tomato purée (32 oz)
• 2 tablespoons olive oil
• 1 garlic clove

Method

Step 1
Prepare the sauce
Heat olive oil in a large heavy pot over medium heat. Add the garlic and cook until fragrant. Pour in the tomato purée, season lightly with salt, and bring to a gentle simmer.

Step 2
Prepare the meat mixture
In a large bowl combine ground veal, eggs, bread crumb, parsley, salt, and pepper. Mix thoroughly until smooth and evenly incorporated. Shape into small, uniform meatballs.

Step 3
Fry the meatballs
Heat vegetable oil in a deep skillet over medium heat. Fry the meatballs until golden brown on all sides. They should develop color but do not need to cook through completely.

Step 4
Slow cook in sauce
Transfer the fried meatballs into the simmering tomato sauce. Cover partially and cook over low heat for 1½ to 2 hours. Stir occasionally. As they simmer, the sauce thickens and absorbs the flavor released by the meat.

Giuliana’s Meatballs

Ingredients (Serves 4)

• 1.1 lb ground veal
• 2 large eggs
• 1 packed cup fresh bread crumb
• ¼ cup whole milk
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste

For the sauce

• 4 cups tomato purée
• 2 tablespoons olive oil
• 1 garlic clove

Method

Step 1 Prepare the sauce
Heat olive oil in a large pot over medium heat. Add garlic and cook briefly. Pour in the tomato purée and bring to a gentle simmer.

Step 2 Prepare the meat mixture
Soak the bread crumb with milk until softened. In a large bowl combine ground veal, eggs, soaked bread, parsley, salt, and pepper. Mix until smooth and homogeneous. Shape into meatballs.

Step 3 Cook directly in sauce
Place the raw meatballs directly into the simmering sauce. Cover partially and cook over low heat for 1½ to 2 hours. Stir gently from time to time. The long simmer allows the sauce to deepen and the flavors to fully integrate.

The Final Vote

At the table, the tasting was serious. Comments were measured. Plates were examined carefully.

The challenge may have already leaned in one direction the moment Giuliana admitted she does not fry the meatballs before adding them to the sauce, because in Italy, frying is practically a sacred act. “Fritto è più buono” is less an opinion and more a cultural principle, so declaring that you skip the frying step borders on the unthinkable.

Silvana’s version won 3–1. 

Orecchiette with Broccoli Rabe

For the first course, the sisters agreed on a single recipe rooted in their Bari origins. Orecchiette with broccoli rabe is a classic Southern Sunday dish, traditionally prepared for family lunches. It is simple, balanced, and deeply tied to memory.

Ingredients (Serves 4)

• 1 lb orecchiette
• 1 lb broccoli rabe, trimmed and cleaned
• 3–4 anchovy fillets
• 1 garlic clove
• ½ teaspoon red pepper flakes
• ¼ cup olive oil
• Salt
• Grated Parmesan (optional)

Method

Step 1 Boil the vegetables
Bring a large pot of salted water to a boil. Add the broccoli rabe and cook for 3 to 4 minutes.

Step 2 Cook the pasta
Add the orecchiette to the same pot and cook until al dente. Reserve ½ cup of pasta water before draining.

Step 3 Prepare the sauté
In a large skillet, heat olive oil over medium heat. Add garlic, anchovies, and red pepper flakes. Allow the anchovies to dissolve completely into the oil.

Step 4 Combine
Add the drained pasta and broccoli rabe to the skillet. Toss gently, adding a splash of reserved pasta water if needed to create a silky texture. Serve immediately, with grated Parmesan if desired.

Spending a weekend with the Bellucci sisters means accepting that nothing is staged. The teasing is real. The rivalry is old. The affection is even older. The kitchen becomes their arena, the table their jury, and every recipe is just another excuse to continue a conversation that has been going on for over ninety years.

And that is exactly why it was impossible not to enjoy every minute of it!