Pre-heat the oven to a medium heat.
Heat the broth.
Finely chop the parsley.
Grate the Pecorino.
Cover the bottom of an ovenproof dish with the bread making sure there are no gaps.
Cover the bread with the grated cheese, a little black pepper and parsley.
Repeat layering the bread and cheese ending with a layer of bread.
Slowly ladle the hot broth to wet all the bread but not to drown it. You may not need it all.
Use the back of a spoon to gently push the bread down to soak up the broth.
Check you have added enough broth by poking the bread with a fork. If the bread sticks to the fork you need to add a little more broth.
Sprinkle the fontina over the top.
Bake in a moderate oven for around 45 minutes until the cheese has melted and a crispy golden crust has formed.
Leave to stand for about ten minutes and serve while still hot.