Wrap the quail with thin slices of pancetta bacon and season with salt and fresh black pepper. Place in a small pan with olive oil and put it in the oven at 450 degrees for about 8 to 10 minutes.
Take the farro and rinse under cold water for about a minute. Peel the pears, cut in half and remove the seeds. Bring the white wine to boil with the sugar, lemon and cinnamon. Poach the pears until soft then remove from the broth and let it cool out. Take a large saucepan and saute the onions golden brown, add farro and cover with vegetable broth. Let it cook slowly for about 30 minutes. Stir and add more broth if necessary. Meanwhile, saute the bacon until light brown and remove from the grease. If the farro still has a little bite to it, add the pear puree, the bacon and salt. It should have a creamy consistency. Add cold butter cubes and stir until dissolved. Add cheese, diced pears and chopped parsley. Add freshly ground pepper and top with quail.
(Recipe courtesy of Sorke Peters at Coco Pazzo Teatro