Hearty and delicious, pizzochierri is one of the original apres-ski dishes, originating in the Swiss and Italian alps. What gives the dish its heft and nutty flavor are the buckwheat noodles, made from scratch, which are boiled with potatoes and cabbage leaves, then layered in a casserole dish with a rich cheese and a heady mix of butter, garlic, and onions and baked until molten. If that doesn’t sound like enough, it’s usually served with a generous sprinkling of Parmesan—and always piping hot.