Star chef Marco Sacco had to modify the menus of his three restaurants after being convicted at first instance of negligence and administering harmful food substances. He certainly learned a lesson, with a little bitterness, after what happened three years ago at “Piccolo lago”, his restaurant in Verbania, when guests at a wedding banquet got drunk at because of a risotto with raw clams. “The real question is: can we, the chefs, make dishes with raw products? – asks the chef interviewed by Corriere di Torino – It would seem not. And besides, since this sad episode, I no longer serve raw fish and shellfish in my restaurants.” After this conviction which also concerned his wife Rafaella Marchetti, chef Sacco guarantees that he will appeal, because “I am sure that we are not the guilty ones: we are rather among the wronged and I am not talking only about me and my wife, but about the entire category of leaders.
After the ruling, Sacco's lawyer Marco Ferrero stressed that neither the manufacturer nor the importer of the disputed products were even involved in the investigation. Sacco reiterates that he did everything in compliance with the rules: “That day, as always, we did everything in compliance with procedures: in fact, on the packaging of the clams, it was not indicated the need to cook the product, on which, moreover, we have not even carried out any processing. We must therefore look for responsibilities elsewhere, at the source I would say. Otherwise, no place will serve oysters or other raw fish, as we decided to do after this terrible experience.”
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