Roll out the dough in the mold and prick with a fork. Line the bottom with baking paper, fill with dried chickpeas and bake at 180 °C for about 12 minutes; remove the chickpeas and bake for about 10 minutes more, until golden brown.
Sauté pancetta in nonstick skillet until crispy, then transfer to kitchen paper to dry. Cut radicchio into wedges.
Mix the eggs and cream in a bowl, add salt and pepper to taste. Cut pancetta into pieces and arrange on the pastry crust, then add the radicchio and Amarena Fabbri (cut in half.)
Pour in the cream and egg mixture; bake in the oven for about 20 min. Serve warm.