By Jin Lu

What's traditionally a staple of Ningbo tables has become an unexpected star in Western cuisine. Pickled mustard greens, beloved by locals for their distinctive tang, are now winning fans far beyond the city.

At Tiamo Italian Bistro in Moon Lake Shengyuan, Mel, a teacher from HD Ningbo School recently savored the restaurant's viral creation: a pizza topped with pickled mustard greens. "Absolutely stunning! I never imagined Ningbo pickled mustard greens could taste this good on pizza," he said, praising the combination of savory sauce and fluffy crust.

The inventive pizza is the creation of the restaurant's owner, Sky. This year, the dish gained international recognition, taking home the "Most Expressive Flavor Award" at the 2025 Shanghai International Pizza Masters—the only international pizza competition held in China. "The judges kept sniffing the pizza, guessing ingredients like black truffle or blue cheese. When they learned it was Ningbo pickled mustard greens, they were amazed," Sky recalled.

The pizza's appeal lies not only in its unique topping but also in meticulous preparation. The dough undergoes 48 hours of cold fermentation, creating a fluffy, airy crust. True to Italian tradition, the dough is hand-stretched and slapped, preserving the wheat's natural aroma. Imported Italian mozzarella adds a creamy balance to the tangy, briny greens, and a wood-fired brick oven locks in flavor and moisture.

Sky said he hopes the pizza introduces the world to Ningbo's culinary heritage. "Pickled mustard greens are on every local family's table and carry memories of home. With this pizza, we want people everywhere to experience the unique taste of Ningbo."