A Neapolitan pizzeria in the heart of Calabria. It is with the desire to make a pizza "series A" that N'ata cosa opened around the corner from Robinson Park Rende, near Cosenza. The street chef Mattia Bennardo and Antonio Pasqua prepare in a wood oven, pizzas, bruschetta and panuozzi, also to take away, focusing on quality products chosen in collaboration with Human Nutrition, an association of doctors, biologists and nutritionists. Parma ham, Parmesan, Mozzarella di Bufala Campana, Caciocavallo Silano and Pancetta di Calabria are just some of the ingredients certified DOP used to stuff panuozzi and over twenty varieties of pizza, who see the one with 'nduja and onion the specialties of the house. And speaking of specialties, from N'ata cosat you can taste ciccioli Neapolitan typical salami made from slices of bacon pressed. Do not miss the desserts, like pizza with fresh homemade ricotta with sugar and vanilla, to which you can add chopped nuts, chocolate chips or syrups, such as black cherry. Thanks to a local brewery, finally, the traditional beers are added two, a blonde and a redhead, craft.