In this article, the researchers proposes the concept of hostipitality (Derrida, 2000) in the light of material culture, food and related eating practices, and examine the links between food, belonging and commensality. The participatory observation and the semi-structured interviews of this research made it possible to mark the boundaries of the Ballarò, to identify the types of commercial activity, based on the "cooked" and / or "raw", distinguish the different market areas are also the forms of "armed coexistence" taking place between immigrants and autochtho-nous. If cooked food is hospitable under certain conditions, raw food is more likely to establish lasting as well as conditioned hostility. In any case, raw food stores are far more numerous in the Ballarò market, and constitute a brake on "delocalization" of hypermarkets and to "disembedding" (Polanyi, 1944; Anthony Giddens, 1991) of urban populations.
Keywords: Ballarò; hospitality and hostispitality; cooked and raw food; sharing e marking boundaries.