Start cleaning the quails, paying attention to remove the few feathers left.
Cut a thick slice of guanciale and obtain from it 8 large sticks. Start filling each quail with a guanciale stick.
I personally use two olives per quail. Stuff those into the bird. The other olives will be used later.
Now wrap each quail with the bacon strips. The breast is the dry part of the meat, so it's important that the bacon sorrounds it.
Finely chop the garli cloves and the rosemary. In a pan (my choice is a dutch oven, it's a perfect tool for this recipe), add a tbsp of EVO oil and the herbs, at gentle heat. When the smell starts, ...
... add the quails and raise the heat to medium-high. Sear every side of the birds, for about 10 minutes, until the bacon looks crispy.
While the quails are being roasted, cut the tomatoes (just "open" them). When the birds are roasted, add two cherry tomatoes on top of each quail, and some olives in the pan.
Spray with the wine, let the alcohol vanish and then cover the pan.
Lower the heat and let it gently cook for 30-35 minutes. Eventually they should look like in the picture.
Your quails are ready to be served and enjoyed! I serve them with a simple salad, EVO oil and balsamic vinegar.