Zuppa alla Canavese is a traditional winter dish originating from Canavese in Piemonte. Although there are many recipes, this soup is usually made with a combination of bread, cabbage, butter, meat stock, Parmigiano-Reggiano cheese (or Fontina), salt, and black pepper.

The bread is cut into slices, while the cabbage leaves are cut into large pieces. Butter is melted in a baking dish, and a layer of bread slices is arranged on the bottom. Cabbage leaves, salt, black pepper, butter, and grated cheese are added next.

The layering process is repeated until the ingredients are used up, and the meat stock is poured over the dish. Zuppa alla Canavese is baked in the oven, and when most of the stock has been absorbed, this bread-and-cabbage soup is ready to be enjoyed.