I would like to find both bittersweet AND unsweetened chocolate...what should I look for? And also, is semi-sweet just the dark chocolate? There are brownies waiting for the answer to this question!

On the ingredienti label it will indicate the amount in "%" of cacao solids. The higher the "%" the more bittersweet the chocolate. For unsweetened you will want 100%. For semi-sweet, 55-62% is probably what you want, unless the recipe has a lot of sugar, then you could maybe use 70%. Semi-sweet is also "nero" when you are buying a bar for eating (which is also fine to use for baking).

Thank you for the information! And I'm guessing that the bittersweet will fall somewhere in between the other two...now I can make those brownies! Yeah!!!

THe distinction Vindesante made is almost right. it works in the most part of cases, but there are chocolates that are treated differently and that are very sweet despite being quite high in cocoa content. That's the case of Lattenero by Slitti.

Yes, I was at Slitti a couple of weeks ago and brought back some Lattenero. A unique milk chocolate, but one that I would not probably use for baking brownies.