The Marché is a less-known region of Italy, east of Tuscany, on the coast I stayed on a farm there for 6 weeks this fall. My favorite meal was fresh pasta with the farm’s tomatoes firm green olives, and fat capers.
The capers we often get outside Italy are small and salty, tasting somewhat like fish. They aren’t a fish, they grow on a vine over rock walls, with flowers. And the northern Italian varieties I’ve come to like are almost as large as an olive, with a soft flavor.
I always forget how wonderful warm olives are.
If you‘ve never made fresh pasta, read my guide from last year’s advent here. Once you get used to fresh pasta and realize how easy it is to make, you’ll never go back.