Quail cleaned and washed. In the abdominal cavity is placed on a sheet celery. Leave in the refrigerator in a covered container for a day or two. Add salt and wrapped with a thin slice of salo, tied with twine (stomach can put a piece of salo) and fry on all sides in olive oil. Pour a cup of hot water or broth and add the tomato paste and spices. Stew for about half an hour on low heat, then add the wine. Ready quail are removed, exempt from the string and make the rest salo, cut in small pieces. Quails are served in two portion, pour the sauce and garnish with lemon slices and fried potatoes.