I went by Liguria on my Post Office run today (Noonish) and checked. Plenty of Panettone, as in "how many do you want?" (Didn't want to be just a lookie-loo, so I bought one to send to my dear old mother back East.)
We give quick-cooking orzo pasta the risotto treatment—toasting the grains first, then slowly incorporating hot liquid until creamy and starchy—for a comforting "orzotto." The rich egg yolk ties it all together.