• Set oven to 450 F degrees
• Lay the bread slices on 2 or 3 baking sheets and bake for 10 - 15 minutes
• While hot, generously rub each slice of bread with garlic cloves

For an even RICHER version, which I find simply over-the-top amazing: fry the bread in butter before adding it to the pot. WOW!

• Place a tall pot on medium heat
• Add and melt the butter
• Add the guanciale (if you have some) and stir (it won't melt, the butter will though . . . it is added for flavor)
• Add 1 Tbsp. of extra virgin olive oil, simmer and let the guanciale flavor up the butter
• Add the diced onion
• Add the minced garlic
• In a separate small saucepan, heat up 2 Tbsp. extra virgin olive oil
• Add the diced pancetta and saute' until reddish-brown
• Add the cooked pancetta to the tall pot and give everything a nice stir
• Add all of the chopped cabbage and allow to 'sweat' for 5 minutes until it is wilted and reduced in volume by half.
• Add the broth to cover the cabbage.
• Stir everything and bring to a boil
• Cover and simmer until the cabbage is fully tender, for 30 - 45 minutes
• Now use an DEEP oven-safe baking dish and start to LAYER the bread first on the bottom
• then ladle over some of the cabbage mixutre to cover the bread slices entirely.
• Then spread a HEAVY layer of Fontina cheese on top
• Sprinkle a generous layer of the Parmigiano-Reggiano cheese, and if using, sprinkle some ground nutmeg (I highly recommend to add this)
• Place another layer of bread
• Place another layer of the cabbage mixture
• Add another very generous layer of Fontina cheese
• Sprinkle with a lot of Parmigiano-Reggiano cheese
• Place another layer of bread on top
• Top with another layer of the cabbage mixture
• Scatter the rosemary leaves all over the top
• Add the last layer of bread slices on top
• Ladel/pour all of the broth on all over to fill the pan/pot up to ½" below the top edge of the pan/pot NOTE: If it looks like there is not enough liquid/too dry, add more broth/stock so that the liquid is VISIBLE. Do not fill up the baking dish to the top because the zuppa will 'puff up' like a 'souffle' while it bakes in the oven.
• Top with LOTS of Fontina cheese
• generously sprinkle with Parmigiano-Reggiano cheese
• Bake at 350 F degrres for 20 - 30 minutes until the zuppa is bubbly hot and the cheese has melted to form a golden brown crust on top. The bread should have absorbed almost all of the broth while baking in the oven.
• Melt 3 Tbsp. of butter in a small pan
• Add fresh sage leaves to the hot butter and let set, then gently toss the leaves in the hot butter
• After the 30-minutes of baking, sprinkle once again, more Fontina cheese on top
• Then spoon the sage butter all over the top
• Sprinkle with a garnish of minced Italian parsley
• Serve piping hot! BUON APPETITO!