Sprinkle the quails all around with the sea salt. Heat the olive oil in a thick-bottomed frying pan and add the garlic. Let them bake for a few minutes, until you start to smell them. Then place the quails in the pan, roast them brown and turn them regulary over. They may not burn. Turn the heat so they turn nice and brown. When they are golden brown add the parsley, capers and wine tope. Place the lid obliquely on the pan and leave to roast for about 8 minutes. Remove the lid from the pan and check that they are cooked. The legs should be easily loosend and you have to be able to pierce the meat with a needle. The juice that runs out must be light in color. Remove the quails and place under aluminum foil so they stay warm. Reduce the sauce even further until it is nicely syrupy. Serve them the quails with the sauce and nice fresh bread. For example a pani di semola di grano duro. Sprinkle the quails with some drops of lemon juice.