In their new cookbook, the comedy trio dish out the real-deal Italian favourites they grew up on, including a crispy, golden bolognese lasagne.
Joe Salanitri, Carlo Salanitri and Andrew Manfre
January 21, 2026
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When comedy trio Sooshi Mango announced in 2023 that they were opening a diner right in Melbourne’s Italian heartland, Lygon Street, it might have sounded like the punchline in one of their Italian migrant-inspired skits.
But they’ve had the last laugh: queues continue to snake down the street for their home-style Italian cooking, served up inside nonna’s picture-perfect “good room”.
Don’t even think about arguing with Carmela, Angela and Giuseppina, the Sooshi Mango mamma characters who rule the good room.Mark Roper / Murdoch Books
Now, they’re sharing the secrets behind the restaurant’s success in a cookbook, Eat! An Italian Cookbook by Sooshi Mango.
The recipes come from the comedians’ family kitchens, and have never been written down before because their “mammas would rather whack you with the wooden spoon than use it to measure anything”.
Here are three classic, nonna-approved dishes: a Sicilian pizza built for a crowd, broccoli pasta that’s anything but boring, and a legendary lasagne that “settles arguments and mends broken hearts”.
Pasta with broccoli has a deliciousness that sneaks up on you.Mark Roper / Murdoch BooksPasta with broccoli
Pasta with broccoli? Yeah, yeah, we can hear it already … “Boring!” Don’t even go there. Just coz it’s not swimming in meat and cheese, doesn’t mean it’s not a winner. Forget what you think you know – this dish sneaks up on you. And if you still don’t like it? No worries, more for the rest of us. But also, what’s wrong with you?
INGREDIENTS
1 tbsp salt (for the pasta), plus extra for seasoning500g orecchiette or pasta of your choice4 cups (300g) broccoli florets¼ cup (60ml) olive oil2 garlic cloves, crushed1 bird’s eye chilli, finely chopped (optional)freshly ground black peppergrated parmesan cheese, to serve
METHOD
Add a tablespoon of salt to a large saucepan of water and bring it to a boil. Cook the pasta according to the packet instructions, or until al dente. When the pasta is half-cooked (about 4-5 minutes), add the broccoli florets to the pasta water and cook until tender. Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic and chilli (if using) and saute for 30 seconds, or until fragrant, then remove from the heat. Be careful not to burn the garlic. Drain the pasta and broccoli, reserving 1 cup (250ml) of the pasta cooking water. Add the pasta and broccoli to the pan with the garlic and oil, and toss to combine. Add enough of the reserved pasta water to achieve a silky texture, and toss until well combined. Season with salt and pepper, and sprinkle with parmesan to serve.
Serves 4
Sicilian-style pizza is big family-gathering food.Mark Roper / Murdoch BooksSfincione siciliano (Sicilian-style pizza)
Sfincione? Yeah, that’s basically the Sicilian way of saying “We can do pizza, and we can do it better – and in industrial quantities!” Forget the mozzarella – we’re going heavyweight with a combo of caciocavallo and pecorino that’ll slap you awake.
INGREDIENTS
10g dried yeast2 cups (500ml) warm water1 kg (6⅔ cups) durum wheat fine semolina30g fine sea salt50g extra virgin olive oil, plus extra for oiling
Passata
1 tsp extra virgin olive oil3 garlic cloves, sliced3 fresh basil sprigs1.5kg canned peeled tomatoes10g fine sea salt10g sugar
Topping
1.5 litres (6 cups) passata (see above)30g anchovies250g caciocavallo, grated100g pecorino cheese, grated30g breadcrumbs50ml extra virgin olive oil dried oregano, to taste
METHOD
To make the sfincione dough, dissolve the yeast in the warm water and leave it to sit for 5 minutes to activate. Once the yeast has started to foam a little, add the semolina, then the salt and oil. Bring together and knead for 7-10 minutes, or until the dough is smooth and elastic. Cover with a damp tea towel and leave to rise for 3 hours. Meanwhile, for the passata, heat the oil in a large frying pan over low heat, then add the garlic and basil. Fry the garlic until fragrant, then add the peeled tomatoes and season with the salt and sugar. Stir well, allowing the flavours to infuse and the tomatoes to heat through, then remove the basil sprigs and transfer the sauce to a blender. Blitz until very smooth, then set aside. Preheat the oven to 160C fan-forced (180C conventional). Roll out the dough and place it in an oiled baking tray about 40×60cm. Top with the passata, anchovies, cheeses, breadcrumbs, oil and oregano to taste. Bake for 25 minutes, then remove it and allow it to cool slightly before slicing and serving.
Serves 12-24
Lasagne is a dish that will mend broken hearts.Mark Roper / Murdoch BooksLasagne
Lasagne isn’t just a meal – it’s a battle cry. It settles arguments and mends broken hearts. But don’t you dare ask Nonna who made the sauce, or you might find yourself removed from the will. The crispy, golden top is sacred, and the fight for the corner pieces starts the second the lasagne leaves the oven. And if you’re not eating it cold, straight from the fridge in your underwear the next morning, are you even Italian?!
INGREDIENTS
2 tbsp olive oil, for frying2 eggplants, diced250g dried lasagne sheets1 quantity bolognese sauce (see recipe)260g (2 cups) frozen peas400g grated mozzarella
METHOD
Preheat the oven to 140C fan-forced (160C conventional). Heat the oil in a frying pan over medium-high heat. Once hot, fry the eggplant until golden brown. Remove from the oil with a slotted spoon and drain on paper towels. To assemble the lasagne, place a layer of lasagne sheets at the bottom of a rectangular baking dish. Top with a layer of bolognese, then eggplant, peas and mozzarella, then repeat, finishing with a layer of bolognese and then cheese.Bake the lasagne for 40-60 minutes, or until the cheese is melted and golden brown.
Serves 6-8
Bolognese
Bolognese is the ultimate family showdown. Everyone has their own version, and everyone’s is the best. Remember, you’re not just stirring sauce here, you’re upholding a tradition – or else. It’s the kind of dish that gets served with a side of judgment, and if you mess it up, someone will make sure you know about it. No pressure.
INGREDIENTS
1½ tbsp extra virgin olive oil2 onions, finely chopped2 garlic cloves, minced500g minced beef2 × 700g bottles passata1 bay leaf3-4 fresh basil leaves, roughly chopped½ tsp salt¼ tsp freshly ground black pepper¼ tsp ground cinnamon2 tsp sugar
METHOD
Heat the oil in a frying pan over medium heat and saute the onion and garlic until golden brown and fragrant. Add the beef and fry until browned. Add the remaining ingredients, bring to a boil, then reduce the heat to low. Cover the pan with a lid and simmer for 1 hour. Stir the sauce from time to time; if it becomes too thick, add a little water.
Serves 4-6
Photo:
Images and text from Eat! An Italian Cookbook by Sooshi Mango by Joe Salanitri, Carlo Salanitri and Andrew Manfre. Photography by Mark Roper. Murdoch Books RRP $39.99.
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