New Year’s Eve traditions may vary around the world, but there sure are a lot of similarities. When Gianni Betti, front-of-the-house manager and co-owner of Cibo e Beve Italian Restaurant, talks about New Year’s Eve celebrations in his childhood in Florence, Italy, he reminisces about meals filled with friends and family and rich dishes to herald a prosperous new year.

“New Year’s Eve celebrations are where we get together with our best friends and wait for the new year. And we treat ourselves in the best way possible,” said Betti. Where a Southern cook might prepare Hoppin’ John with its black-eyed peas and sausage, he would have enjoyed Cotechino con Lenticchie (Pork Sausage with Lentils). Instead of a big pot of collard greens, there would have been a big salad and a platter of Broccoli di Rape Stufati (Sauteed Broccoli Rabe) or an out-of-season splurge with fresh asparagus. But there would have been so much more.