A history of chocolate from the discovery of cocoa in the Americas by the Europeans and its importation to the Old World, through the phases of processing the cocoa bean (harvesting, fermentation, drying, storage, cleaning, etc.) to the production of chocolate, with the addition of raw materials such as sugar, hazelnuts and milk. The production of chocolate in particular is illustrated by photographs of the most important Italian chocolate manufacturers. The book also discusses the relationship of chocolate with literature, theater, music and cinema. The food has been highly praised by famous authors, including the Nobel Prize Dario Fo, or acclaimed in music and song by musicians and playwrights in Italy and abroad. No less important are the film sequences dealing with chocolate, in which directors and actors indulged. An important part of the book is dedicated to the nutritional aspects of chocolate and the European regulations. In addition to fascinating and entertaining the reader, Bittersweet (Dolceamaro) hopes to sensitize the consumer to the qualities of chocolate as a food product, above all in view of a new European Community directive soon to be enforced (August 2003) regarding the admissible percentage of cocoa butter.