Wash the radicchio, cut into strips, and pat dry. Sauté and salt the porcini mushrooms in a pan with a drizzle of oil and a little parsley. Peel the chestnuts and cook them. Grill the bacon in the pan to make it crisp. Cut the puccia in half and toast it in a preheated oven for 3-5 min at 250°C. Remove from the oven and stuff the puccia putting the radicchio first, then the stracciatella, the porcini mushrooms, and the bacon. Finally add some pieces of chestnuts and decorate with small pieces of yellow cherry tomatoes.