The chef Carlo Napoli tells by himself:

Since I started this adventure my work has led me to discover all the secrets of this magical place that is the famous Ballarò Market, having the fortune to learn all secrets of the traditional cousine from the real master of Sicilian cuisine.
For years I have tasted, smelled, cooked specialties all coming from the tradition of my land and is definitely not a coincidence that than I decided to take in managing a restaurant in the heart of the historical center of Palermo and exactly in Ballarò, creating the restaurant Da Carlo a Palazzo Brunaccini in the same historical palace where today resides the homonymous Boutique Hotel.
Today my mission is to make known to tourists, foreign and Italians, and sometimes also the Sicilian, the excellence and uniqueness of local products.
The quality of the raw materials is selected directly by myself and come from all over the island but most of all from the same Ballarò market. Often the products of excellence that our land is rich are still unknown or worse forgotten. Ours is a real Km0  cuisine or - as I like to call it - a Km Ballarò  one.

The rediscovery of these products from the small Sicilian islands, from the hills, from the coasts of the mountains is behind the creation of my more creative dishes.
Finally, the attention to the use of indigenous raw material  is supported by technique acquired over the years, from care in the presentation of the dish and a "maniacal" respect of seasonal products.