Name: Seupa à la Vapelenentse
Prep time: 25 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Stale white bread (Use a plain white loaf, preferably bought the previous day.); 400 g Fontina; 1,500 ml Meat broth (Use prepared meat broth flavored with sage, rosemary, bay leaf, carrot and onion; simmer the measured cabbage in it.); 200 g Savoy cabbage (About one quarter of a small head, for the broth.); 150 g Butter; 1 g Ground cinnamon (One generous pinch.)

Use a meat broth flavored with sage, rosemary, bay, carrot and onion. Keep the bread and Fontina in close layers so the hot broth reaches the base.

Make ahead Assemble the dish shortly before baking. Let it stand for five minutes after the oven so the broth settles into the bread, then serve hot.

By Italia Magnifica · Updated October 2026

Prep: 25 min
Cook: 50 min
Rest: 5 min
Serves: 4

Seupa à la Vapelenentse

Prep 25 min · Cook 50 min · Rest 5 min · Serves 4

Ingredients

Skip to the method

4 servings

400 g14 oz
Stale white breadUse a plain white loaf, preferably bought the previous day.Use a plain white loaf, preferably bought the previous day.
400 g14 oz
Fontina
1,500 ml6⅓ cups
Meat brothUse prepared meat broth flavored with sage, rosemary, bay leaf, carrot and onion; simmer the measured cabbage in it.Use prepared meat broth flavored with sage, rosemary, bay leaf, carrot and onion; simmer the measured cabbage in it.
200 g7 oz
Savoy cabbageAbout one quarter of a small head, for the broth.About one quarter of a small head, for the broth.
150 g5½ oz
Butter
one generous pinchone generous pinch
Ground cinnamon..

Method

Heat the oven to 200°C. Slice the bread about 1 cm thick and the Fontina 2–3 mm thick. Butter a 30 × 22 cm oven dish.Heat the oven to 400°F. Slice the bread about ½ in thick and the Fontina 2–3 mm thick. Butter a 11¾ × 8¾ in oven dish.
Bring the meat broth to a boil with the sliced cabbage and simmer for 10 minutes. Keep the broth boiling hot for assembly.Bring the meat broth to a boil with the sliced cabbage and simmer for 10 minutes. Keep the broth boiling hot for assembly.
Arrange close-fitting bread slices in the dish, cover them with Fontina and repeat in layers, ending with Fontina. Spoon the hot broth evenly over the dish and prick the layers gently with a fork so the liquid reaches the base.Arrange close-fitting bread slices in the dish, cover them with Fontina and repeat in layers, ending with Fontina. Spoon the hot broth evenly over the dish and prick the layers gently with a fork so the liquid reaches the base.
Melt the butter, stir in the cinnamon and pour it over the top. Bake for about 40 minutes, until the cheese is golden and a crust forms; do not let it burn.Melt the butter, stir in the cinnamon and pour it over the top. Bake for about 40 minutes, until the cheese is golden and a crust forms; do not let it burn.
Rest the dish for 5 minutes, cut into portions and serve hot.Rest the dish for 5 minutes, cut into portions and serve hot.