Caponèt is a dish of stuffed cabbage rolls originating from Piedmont. The rolls are typically stuffed with a mixture of ground pork, salsiccia, hard cheese, garlic, breadcrumbs, egg, salt, pepper, and parsley. There are, of course, variations — cured meats, cubes or strips of fat, rice, seasonings like nutmeg, and even veal can be part of the stuffing.

Once assembled, the rolls are arranged in a casserole and baked. Alternatively, they can be pan-fried. It is considered a poor man's dish as it was created as a way to use up leftovers, as it was a luxury to let food go to waste, which is not something a lot of people could afford.

Caponet is a festive autumn and winter dish, typically served as an appetizer, best enjoyed with red wine.