Typically Italian, can never decide on anything. Will want to have the Panettone and eat it.
Flavio, you know as a Tedesco it is genetically impossible for me to respect you, I CAN ONLY LOVE 
YOU!!!
I know, with you it’s the other way around! 
I love Panettone btw, my favorite cake. Ever since I had my first piece sometime in the latish 60s when a Milano family we had met at the beach in Finale Ligure sent us one for Christmas. At that point in time, you could not yet get them in Germany (that has certainly changed, the supermarkets are already full of them).
PANETTONE only with pieces of chocolate alongside an AFFOCATO…that’s it for me
The real Panettone is with raisins and possibly without candied fruit and without chocolate or strange creams.
ideally paired with a “passito” (sweet dessert) wine
I was about to say, Flavio, grazie mille for putting things right! These Austrians have a tendency to ruin everything and they are still after your Alto Adige! 
Haha, for sure i know the true italian Pannetone, but…i like it with chocolate…at least, Uwe, we got our famous Stelze to eat and can avoid your cruel Eisbein
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Now who’s eating stollen? Certainly not the lawyer!
Stollen is a close second to Panettone among seasonal cake for me, but you konw how Italians are always in the lead when it comes to food and making love!
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So we’ve moved from Mussolini to Panettone, I guess that’s an improvement!
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Italy is so much more than Pannetone in the kitchen: pasta , risotto, bisteca fiorentina, tartuffo, branzino…always loved italian kitchen more than the local austrian one
Even your Wiener Schnitzel you got from the Turks beleaguering you!
Better than your Schnitzel mit Tunke 
A good friend, Born in Frankfurt, living in Austria for now 35 years still wants sauce with his Schnitzel…
A typical Piefke then … Just can’t find an Anschluss to a more refined cuisine.
I would like to humbly point out that,
long before the Wiener Schnitzel, there already existed the famous Lombard dish “Cotoletta alla Milanese,” which served as the inspiration for the well-known Austrian dish.
The first documentary evidence dates back to 1148: in a text preserved in the Archive of the Chapter of the Basilica of Sant’Ambrogio in Milan
Flour and lard are not used;
instead, clarified butter is used, or regular butter and olive oil
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What the hell!!!
Here in “southern South America” our most popular ‘common people dish’ is the Milanesa!!
A thin hammered-down red meat filet (that is, beaten hard with an actual cook hammer) to make it super tender, then soaked into stirred egg-yolk and then totally covered in bread crumbs.
Traditional way is to fry it in oil (“Into the Fire - Out of the frying pan”), although the more healthy oven-way is also tasty.
And we also pour lemon juice drops onto it!
(Sorry, I had to comment on this haha)
Cheers,
J.-
PS: Fav Italian → Tagliatelle verdi al pesto [but never to be poured upon your singer].
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As a schnitzel aficionado, I must add that while Italian and Austrian versions are made with veal, the German ones are with pork.
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And then, if served without sauce, referred to as Schnitzel Wiener Art, not Wiener Schnitzel which needs to be made from veal. And why? Because the Turks who came up with it didn’t consider pork halal.
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If you look out for a typical austrian dish it has to be TAFELSPITZ, best translated as " Boiled Beef" served with mashed potatoes, horseradish sauce and vegetables