Clean the Savoy cabbage by removing the damaged outer leaves and the tougher central part and cut it into slices about 1.5 cm thick. Bring the broth to the boil, cook the Savoy cabbage for about ten minutes and remove it with a skimmer, keeping the broth aside. Remove the rind from the Fontina and cut it into thin slices.
Butter an oven pan (or 4 individual oven pans) with high sides and make a layer of bread and one of Fontina, make a second layer of bread and Fontina and finish with more slices of bread. Place the Savoy cabbage on the bread, pour the broth over it and let it rest for a few minutes to give the bread time to absorb the broth and soften.
Turn the oven on to 180°. Melt the remaining butter. Cover the Savoy cabbage with a layer of Fontina, pour the melted butter over it, sprinkle with a pinch of cinnamon and a grinding of pepper and bake for 35-40 minutes (20′ for individual pans). Let the soup rest a few minutes out of the oven and serve.
