The Week of Italian Cuisine in the World – 10th edition
“The Science of Chocolate”
Tuesday, 25 November 2025, 17:30
Arte Glideria
Nahalat Binyamin 11, Tel Aviv-Yafo
In English
Professor Giuseppe Falini‘s lecture, as part of the Week of Italian Cuisine in the World, traces the long journey of chocolate – from its ancient origins to modern production – exploring the historical aspects, processing stages, food chemistry, and possible biological effects on the human body.
A fascinating journey to discover chocolate, from the Theobroma cacao plant to the chocolate bar we know today: from fermentation and roasting, which develop aromas and flavors, to tempering, a key process that gives chocolate its shine, velvety texture, and characteristic “crack.”
We will also discover what makes chocolate so irresistible: bioactive substances such as theobromine, caffeine, and polyphenols, but above all the unique combination of taste and texture.
Free admission
An event by the Embassy of Italy in Israel and the Italian Cultural Institute in Tel Aviv in collaboration with Arte Glideria
* The featured image shows two molecular structures superimposed on a dark chocolate bar: at the top, the triglyceride of cocoa butter, the main fat component responsible for the physical properties of chocolate, and at the bottom, phenylethylamine, a natural alkaloid and neurotransmitter.