Quail legs wrapped in smoked Pancetta on a seasonal vegetables julienne


for 4 people:

  • 8 quails

  • 16 slices of Furlotti & C. smoked Pancetta

  • chopped herbs (marjoram, thyme, rosemary, sage, oregano, garlic) 

  • salt 

  • pepper 

  • extravergine olive oil 

  • Fresh vegetables in season 

  • Modena Balsamic Vinegar


  • After flamed the quails, deboning the breast that it will be inserted in the upper part of the leg previously cut.
  • Season the legs with the chopped herbs and wrap with the smoked Pancetta. Bake at 180 degrees for about 20 minutes.
  • Meanwhile the meat cooks in the oven, wash the vegetables and slice them finely, place them at the center of a plate and drizzle with the vinaigrette.
  • Lay the quail legs (four on each plate) on fresh vegetables and season with a few drops of Modena Balsamic vinegar.


  • Chef: Sandra Piazza

    The restaurant “À la maison” is located in the historic center of Fornovo (PR), housed in the cellars of a building of the ‘200. In the menu there is a curious mix of proposals and experiences with a strong tradition, , refreshed and renewed by creative suggestions. In the kitchen, two generations: Sandra and her son Nicolò.

    Website: www.ristorantemaison.com