Food allergy affect about 6% of young children and about 2% of general population. Relatively few foods are responsible for the vast majority of allergic reactions: milk, egg, peanuts, tree nuts, fish, shellfish. Food allergic reactions are responsible for a variety of symptoms involving the skin, GIT, respiratory tract and may be due to IgE mediated or non IgE- mediated. A systematic approach lead to correct diagnosis. Currently, management consists of education to avoid ingesting the responsible allergen and start therapy in case of unintended ingestion.