Put the herbs in a mortar and grind to a pulp. Put the herb pulp in a bowl and sprinkle with 1 dl of Malvasia Passito wine. Remove the quail breasts from the quail and soak them in the prepared marinade.Marinate for 3 hours.
Finely chop the onion, celery and carrot. Fry them in a pan with 2 tablespoons of  extra virgin olive oil. When they are browned, add  the bacon cut into strips,then the quails deprived of the breasts. Brown well, adding the remaining Malvasia and letting it evaporate. Season with salt and moisten with broth. Cook. Allow to cool. Debone the quails, collecting the meat in a bowl with the bacon. Strain the cooking liquid, put back on the heat with a teaspoon of cornstarch and let thicken. Put the quail meat in the mixer for a few moments and crumble it slightly. Combine the meat and the thickened gravy and mix thoroughly.
Cut the Salame di Cremona  into small pieces and beat with a knife until the mixture is fairly homogeneous.
Remove the quail breasts from the marinade. Dry them and open them inhalf. Fill them with the Cremona salami paste. Close the breasts and wrap each with a slice of culatello. Divide the bread dough into 8 pieces. Roll each piece out into a thin, rectangular layer. Put a stuffed breast in the short side of each rectangle with a dab of butter. Season with freshly ground pepper, and roll to wrap up the breasts. Press to close the ends. Place in a hot oven at, 200 ° C and bake until the bread begins to brown. Remove from the oven and serve the breasts stuffed with Salame di Cremona, with a spoonful of quail cream and a slice of mandarin orange in Cremona chutney mustard.