Wash the radicchio by cutting it into strips and dry it. Saute and salt the porcini mushrooms in a pan with a drizzle of oil and some parsley. Peel the chestnuts, cook them. Plate the bacon in the pan to make it crispy. Cut the puccia in half and toast it in a preheated oven for 3 to 5 minutes at 250°C. Remove from the oven and stuff the puccia by first putting radicchio, then stracciatella, porcini and bacon. Finally add pieces of chestnuts and decorate with small pieces of yellow date tomatoes.