Traceability, which is the ability to trace the history, application or location of an entity, by means of recorded identifications, is becoming the more and more important for the certification of food products. We have adopted a proteomic approach to trace three commercial varieties of emmer. We have analysed the protein pattern using two-dimensional electrophoresis. We have moreover compared amylolitic isoforms of the three emmer varieties. Our results have showed that each variety has some specific spots, which could be used as a molecular marker. We have also observed differences in the amylolitic activity between the three varieties of emmer.