These song thrush were skewered between slabs of pancetta, put on the rotisserie, and cooked slowly for almost two hours. To keep them from becoming dry, we brushed them with a rosemary stalk dipped in a sauce made from pureed quails, olives, onions, and spices. Once they were cooked, the birds were finished off in a pan with their own drippings (collected in a terracotta vessel beneath the rotisserie) and served with bruschetta.