The only New Year tradition my family attempts to keep is feasting on a recipe for bagna cauda, a heated mixture of olive oil, anchovies and garlic.
We have a selection of raw cauliflower, celery, apples, mushrooms, cabbage and meat, such as sirloin steak strips. Each diner chooses what they want, and places the food on a bamboo skewer or metal fondue fork.
The forks always have an end that is colored, to make it easier for people to tell the difference between their own and someone else\’92s. But I digress, this article isn’t about bagna cauda; just traditions.