Marco Sacco, a famous chef with a Michelin star, was sentenced to prison after preparing a meal for a wedding at his esteemed restaurant, but it turned out to harm the guests instead.
This unfortunate incident caused a lot of distress for everyone involved.
The event took place at the Piccolo Lago di Verbania restaurant in northern Italy, which proudly boasts two Michelin stars.
The guests didn't know that their celebratory meal would turn into a nightmare.
Sacco, often referred to as 'the freshwater chef,' is known for his exquisite seafood dishes.
On this occasion, he decided to serve a clam risotto to the wedding guests. However, shortly after consuming the meal, numerous guests began experiencing symptoms of nausea, vomiting, and severe stomach pain.
Concerned about their deteriorating health, some of them urgently sought medical help and were admitted to hospitals promptly.
Investigations revealed that the clams used in the risotto had been imported from France and were infected with norovirus, commonly known as the 'winter vomiting bug.'
Norovirus can cause gastrointestinal distress such as vomiting, stomach pain, and diarrhea, although the symptoms typically subside within a few days.
Shockingly, there was no warning on the clam packaging regarding the contamination, and Sacco had been unaware of the situation.
The Italian court held both Sacco and the restaurant manager, Raffaella Marchetti, responsible for their negligence and for serving harmful food.
The chef defended himself by stating that he had used similar ingredients in over 3,000 dishes without any issues arising.
He explained that the clams had been deemed safe for raw consumption based on the manufacturer's label and product technical data sheet.
"The menu included a risotto with borage and raw clams. We bought clams that can be eaten raw, as the manufacturer's label shows and as shown in the product technical data sheet.
"They are clams that I have been using since 2015. Since I have had this supplier I will have served over three thousand dishes like that," Sacco explained.
After the incident, Sacco and Marchetti were ordered to pay $23,000 in damages, including compensation to the affected couple and the 53 guests.
Additionally, they had to cover their legal fees, which amounted to over $11,000.
Both individuals received a prison sentence of two months and 20 days; however, the court conditionally suspended their incarceration.
Igles Corelli, a chef from the Gambero Rosso Academy cooking school, emphasized the importance of cooking such ingredients at the optimal temperature of 64-65 degrees Celsius to ensure food safety.
