Clean the quails and rinse them under running water for a few minutes, removing all the feathers.
Put them in a bowl and let them marinate in a mixture of bay leaf, wine, sage, rosemary, salt and peppercorns for at least 2 hours.
Peel and chop the garlic, dice the olives and half of the pancetta and fry in oil.
Wrap the quails with the other half of the bacon and brown on all sides. Once the quails have a good color, add the paradeis pulp and gradually pour the marinade wine so that the sauce does not dry out too much.
Cook at a moderate temperature for about 1 hour, until the quails are tender and the sauce is nice and firm.
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