IMG_4374.jpg
We are open for Phase Three with restrictions.
Indoor/Outdoor seating is available for parties up to 10.
Indoor dining is at 50% capacity.
 
Pick-up and delivery is available.
Hours of operation:

 

Monday  12p-10p

Wednesday  12p-10p

Thursday  12p-10p

Friday  12p-11p

Saturday  10a-11p

Sunday  10a-10p

 
Daily Happy Hour 3-6
Brunch Sat & Sun 10-3

LOCATION & HOURS

109 Grand Ave

Bellingham, WA 98225

 

360-734-1929

info@storiacucina.com

Monday  12p-10p

Wednesday  12p-10p

Thursday  12p-10p

Friday  12p-11p

Saturday  10a-11p

Sunday  10a-10p

We are closed Tuesdays

We do not currently take reservations.  For large orders and catering please email us at info@storiacucina.com

 

HAPPY HOUR

daily 3 - 6p

TIGELLE | 3

(italian street sandwich)

ARANCINI | 7

marinara, fontina, Calabrian chili aioli

MARGHERITA PIZZA | 12

san marzano tomato, house-made mozzarella, basil

PERONI | 5

APEROL SPRITZ | 6

BEER & HOUSE WINE | 5

NEGRONI | 7

ITALIAN TRIO | 10

peroni + fernet + tigelle

MENU

 

ANTIPASTI

HOMEMADE FOCCACIA | 4 (V)

1971 starter, rosemary, olive oil, marinara

add burrata +4

SEASONAL SOUP | 7  (GF)

CICOTTI MEATBALLS | 11

pork, beef, marinara, basil, pecorino, served with focaccia

TAYLOR SHELLFISH CLAMS | 14  (GF)

white wine, garlic, shallot, parsley

CRISPY SPRING PEAS | 9  (GF)

garlic, shallot, saba, pecorino, pancetta

ARANCINI | 11

marinara, fontina, Calabrian chili aioli

PIZZA

MARGHERITA | 14

san marzano tomato, house-made mozzarella, basil

MARINARA | 12  (V)

san marzano tomato, oregano, garlic, basil

PEPPERONI | 16

san marzano tomato, house-made mozzarella, pepperoni

SEASONAL | MP

please see board for seasonal ingredients

add ons +2

arugula

castavelstrano olives

pickled peppers

mushrooms

add ons +3

pancetta

sausage

pepperoni

anchovies

burrata

vegan cheese

CAPRESE PANINI | 10

freshly stretched mozzarella, tomato, basil pesto, arugula, pickled peppers, on italian roll

LUNCH ADDITIONS

GARDEN SALAD | 12

baby kale, hard boiled eggs, garbanzo beans,

pepperoncini, parmigiano, balsamic vinaigrette

ITALIAN JOB | 12

spicy coppa, salami, mortadella, provolone, lettuce, pickled peppers, mustard, on italian roll

add seasonal soup or side salad +5

CONTORNI

ROASTED CAULIFLOWER | 6 (GF) (V)

calabrian chiles, garlic, capers, parsley

ARTICHOKE SALAD | 6  (GF) (V)

white beans, celery, olives, fresh herbs

LOCAL GREENS SALAD | 5/10 (GF) (V)

balsamic vinaigrette, shaved radish

KALE CAESAR SALAD | 6/12

focaccia croutons, romaine, radish, parmigiano, 

lemon vinaigrette

add white anchovy +3

PASTA

LUMACHE POMODORO | 14

di napoli tomato sauce, garlic, olive oil, basil, ricotta, parmigiano

CACIO E PEPE | 16

buccatini, butter, pecorino, cracked black pepper

SQUID INK SPAGHETTI | 22

shrimp, clams, chili, lemon, capers, crispy garlic

PAPPARDELLE BOLOGNESE | 18

local beef & pork, tomato, rosemary, parmigiana

add ons +4

pancetta

burrata

BRUNCH ADDITIONS

BOMBOLINIS | 7

italian donut, cinnamon sugar, vanilla custard

CARBONARA PASTA | 16

pancetta, caramelized onions, farm egg, parmigiano 

POLENTA & FARM EGGS | 12

sausage picante, salsa verde, basil, focaccia

WAFFLE (locally milled flour) | 11

1971 sourdough starter, blueberries, whipped marscarpone

EGG SANDWICH | 8

fresh baked english muffin, calabrian chili aioli, fontina cheese, arugula

add pancetta +3

DRINKS

APERITIVI

SPRITZ | 10

gin, luxardo aperitivo, lemon, bubbles

AMERICANO | 10

campari, carpano antica, soda

HOUSE COCKTAILS

MARIO CICOTTI | 11

bourbon, nocino, borghetti, tobacco bitters

A MONK'S DREAM | 12

mezcal, luxardo maraschino, green chartreuse, cucumber, lime

LA SERATA | 9

tequila, Calypso Kitchen hibiscus, sage, ginger, lime

CALABRESE | 9

sirena aperol, vodka, grapefruit, Calabrian chile

PORTOFINO | 10

old tom gin, lemon, tonic, celery bitters, salt

LA VACANZA | 13

plantation 'Stiggens fancy pineapple rum, tequila,

dry curacao, mole, cinnamon, coconut  

CLASSIC

NEGRONI | 10

gin, campari, carpano antica

GODFATHER | 12

bourbon, scotch, amaro meletti, black walnut bitters

PROFONDO ROSSO | 9

cappelletti, cynar, ginger, citrus, bitters

DEATH IN THE AFTERNOON | 10

15 italicus, carpano classico, absinthe, soda

MANHATTAN | 11

rye, carpano rosso, angostura

BELLINI | 10

creme de peche, prosecco

ITALIAN 75 | 11

limoncello, prosecco, lemon

DIGESTIVI

AMARO | 8

GRAPPA | 7

LEMONCELLO | 6

ESPRESSO MARTINI | 9

VINO

gls ... .5L ... btl

Spumante

PROSECCO

'Acinum' Veneto IT NV

LAMBRUSCO

'Emma' Cantina de Sorbara IT 2016

10 ... n/a ... 40

9 ...  n/a ... na

Rosé

ROSATO

'Ercole' Piedmont IT 2018

9 ... n/a ... 45

Bianco

HOUSE WHITE Fruili Chardonnay blend

'Scarpetta' Frico Bianco, Tuscany IT 2017 

MONFERRATO BIANCO*

'Ercole' Piedmont IT 2017

8 ... 20  ... 401L

9 ... n/a ... 45

11 ... n/a ... 44

ARNEIS

'Tiebaldi Sisters', Piedmont IT 2018

Rosso

HOUSE RED Sangiovese blend

'Scarpetta' Frico Rosso, Tuscany IT 18'

BARBERA DEL MONTFERRATO*

'Ercole' Piemonte IT 2019

8 ... 20  ... 401L

9 ... n/a ... 45

 

11 ... n/a ... 44

CORVINA & RONDINELLA

Bardolino 'Le Fraghe' Veneto IT 2019

*1 litre bottle

BIRRA

Draft (6)

KULSHAN HELIOTROPE IPA

STRUCTURES BREWING HEFEWEIZEN

CHUCKANUT PILSNER

ASLAN COSMIC CREAMS IPA

GHOSTFISH GRAPEFRUIT IPA (GF)

PERONI (bottle only) 4

LOST GIANTS DRY CIDER 6 

NON-ALCOHOLIC DRINKS

SAN PELLEGRINO 500ml | 5

GINGER BEER | 5

LIMONATA | 5

MEXICAN COCA-COLA |5

ROSEMARY, CUCUMBER, SODA | 5

GINGER, THYME, LIME SODA | 5

 
 

San Francisco restauranteur Jonathan Cicotti is bringing classic Italian food and drinks to life with his new endeavor "Storia Cucina".

Our mission is to create a comfortable, affordable place to hang out, share good stories, and eat good food.

In our kitchen we make everything from scratch with quality, local products, including our pastas and breads, made with freshly milled flour from Cairnspring mill. Our bar specializes in classic Italian cocktails done right. 'Storia Cucina' is made by the ingredients & people who produced them, the recipes & people who passed them on, the chefs & their passions, our wonderful staff, and guests who share these experiences with us.

Food Philosophy

Screen Shot 2019-08-15 at 10.37.06 AM.pn

Jonathan Cicotti

Owner/Executive Chef

Chef Jonathan opened a slow food restaurant "Hillside Supper Club" in San Francisco in 2012. He has received national attention in publications such as Star Chefs, Food & Wine, Zagat, as well as cooking in the famous James Beard House in NYC. Jonathan has recipes from his Italian familia's "Cicotti", and couldn't be more excited to share them with his Pacific Northwest home roots.

Arlen Coiley

Chef de Cuisine/Partner

Arlen graduated from Fairhaven College, and has lived in Bellingham for the last six years. Arlen lived in Treviso, Italy, learning the fundamentals of Italian cuisine. He is also a founder of Handshake Coffee Pop-Up.  

Events & Private Dining

We have great options for entertaining. Whether your group is looking to host a private event or have an event catered, we've got you covered.

To discuss availability and pricing for private events

please email us at info@storiacucina.com

 
Storia-Emily-Porter-final04.jpg

Affordable, local & delicious

READ MORE >

Storia-Cucina-Bellingham-WA-Restaurant-1

Storia Cucina brings casual, fun Italian food to Bellingham

READ MORE >

Screen Shot 2020-02-18 at 8.49.46 AM.png

Lopez Island boys bringing Italian food and cocktails to Bellingham

READ MORE >

Best New Restaurant 2020

READ MORE >