IMG_4374.jpg

HAPPY HOUR

daily 2 - 5pm
fri & sat 10pm-close

TIGELLE | 4
(italian street sandwich)
salami or caprese

ARANCINI | 8 (VG)
marinara, fontina, Calabrian chili aioli

MARGHERITA PIZZA | 13 (VG)
san marzano tomato, fresh stretched mozzarella, basil

PERONI | 4
APEROL SPRITZ | 7
BEER & HOUSE WINE | 5
NEGRONI | 8

ITALIAN TRIO | 10
peroni + fernet + tigelle

LOCATION & HOURS

109 Grand Ave

Bellingham, WA 98225

 

360-734-1929

info@storiacucina.com

Monday  12p-10p

Tuesday  12p-10p

Wednesday  12p-10p

Thursday  12p-10p

Friday  12p-11p

Saturday  10a-11p

Sunday  10a-10p

We only accept reservations for parties of 10 or more guests. At least 24 hours notice is preferred.

For these reservations we provide a pre-set menu.

Please email kendra@storiacucina.com to make a large party reservation.

For large orders or catering please email us at info@storiacucina.com

storia-map-web.jpg
 

MENU

 

ANTIPASTI

HOMEMADE FOCCACIA | 5 (VE)
1971 starter, rosemary, olive oil, marinara
add burrata +4

SEASONAL SOUP | 7  (GF)

CICOTTI MEATBALLS | 13
pork, beef, marinara, basil, pecorino, served with focaccia

TAYLOR SHELLFISH CLAMS | 15  (GF)
white wine, garlic, shallot, parsley

CRISPY BRUSSEL SPROUTS | 9  (GF)
saba, garlic, shallot, pancetta, pecorino

ARANCINI | 11 (VG)
marinara, fontina, Calabrian chili aioli

CONTORNI

ROASTED CAULIFLOWER | 7 (GF) (VE)
calabrian chiles, garlic, capers, parsley

MARINATED BEETS | 8 (GF) (VG)
shaved radish, pickled red onion, horseradish yogurt, balsamic, olive oil

LOCAL GREENS SALAD | 5/10 (GF) (VE)
balsamic vinaigrette, shaved radish

KALE CAESAR SALAD | 6/12 (VG)
focaccia croutons, romaine, radish, parmesan, 
lemon vinaigrette
add white anchovy +3

PIZZA
1971 sourdough starter

MARGHERITA | 15 (VG)
san marzano tomato, fresh stretched mozzarella, basil

MARINARA | 12  (VE)
san marzano tomato, oregano, garlic, basil

PEPPERONI | 17
san marzano tomato, fresh stretched mozzarella, pepperoni

WILD MUSHROOM | 20 (VG)
pioppino, oyster + shitake, fresh stretched mozzarella, roasted garlic, pecorino, parsley

SEASONAL | 18
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

PASTA
gluten free available

LUMACHE POMODORO | 15 (VG)
di napoli tomato sauce, garlic, olive oil, basil, ricotta, parmesan

CACIO E PEPE | 16 (VG)
buccatini, butter, pecorino, cracked black pepper

SQUID INK MEZZE MANICHE | 22
shrimp, clams, chili, lemon, capers, crispy garlic

PAPPARDELLE BOLOGNESE | 20
local beef & pork, tomato, rosemary, parmesan

add ons +4

pancetta

burrata

LUNCH ADDITIONS
12-4 daily

GARDEN SALAD | 12 (VG) (GF)
baby kale, hard boiled eggs, garbanzo beans,
pepperoncini, parmesan, balsamic vinaigrette

ITALIAN JOB | 12

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

EGGPLANT PANINI | 11 (VG)
italian roll, marinated eggplant, freshly stretched mozzarella, basil pesto, arugula, mama lil's peppers
add pancetta +5

add seasonal soup or side salad +5

BRUNCH ADDITIONS
sat & sun 10-3

BOMBOLINI | 8 (VG)
italian donut, cinnamon sugar, vanilla custard

CARBONARA PASTA | 16
pancetta, caramelized onions, parmigiano 
add farm egg +2

POLENTA & FARM EGGS | 13
sausage picante, salsa verde, basil, pecorino, focaccia

WAFFLE (locally milled flour) | 12 (VG)
1971 sourdough starter, blueberries, whipped mascarpone

RICOTTA TOAST | 7 (VG)
boozy hazelnuts, honey, sea salt

EGG SANDWICH | 8 (VG)
fresh baked english muffin, calabrian chili aioli, fontina cheese, arugula
add pancetta +2

DRINKS

APERITIVO

SPRITZ | 10
aperol, prosecco, soda

AMERICANO | 10

campari, carpano antica, soda

VINO

gls ... .5L ... btl

Spumante

PROSECCO

'Acinum' Veneto IT NV

LAMBRUSCO

'Emma' Cantina de Sorbara IT 2016

10 ... n/a ... 34


10 ...  n/a ... na

Rosato

ROSATO 'Ercole' Piedmont IT 2018

10 ... n/a ... 42

HOUSE COCKTAILS

MARIO CICOTTI | 12
bourbon, nocino, borghetti, tobacco bitters

CIN CIN | 11
gin, cointreau, campari, prosecco

SPAGNOLO | 11
tequila, creme de peche, ginger, lime

PORTOFINO | 10
gin, tonic, lemon, celery bitters, salt

RUBINA ROSA | 13
gin, beet, cynar, rosemary, lemon

A MONK'S DREAM | 13
mezcal, green chartreuse, luxardo, cucumber, lime

VELVET BOUQUET | 13
gin, elderflower, lemon, creme de mure, pimm's, orgeat (almond)

Bianco

HOUSE WHITE Fruili Chardonnay blend

'Scarpetta' Frico Bianco, Tuscany IT 2017 

VERMENTINO
Bolgheri, IT 2020

9 ... 20  ... 401L


13 ... n/a ... 45


13 ... n/a ... 45

ARNEIS

'Tiebaldi Sisters', Piedmont IT 2018

Rosso

HOUSE RED Sangiovese
Toscana IT 2019

CABERNET TREVENEZIE 
Torre Di Luna IT 2017

9 ...  20  ... 401L


12  ...  n/a  ...  42


11 ... n/a ... 30
 
 

NEBBIOLO 'CA GIALLA'
Langhe IT 2019

*1 litre bottle

CLASSIC

NEGRONI | 11
gin, campari, carpano antica

GODFATHER | 12

bourbon, scotch, amaro meletti, black walnut bitters

DEATH IN THE AFTERNOON | 10

15 italicus, carpano classico, absinthe, soda

MANHATTAN | 11

rye, carpano rosso, angostura

ITALIAN 75 | 11

limoncello, prosecco, lemon

DIGESTIVO

AMARO | *see list price
GRAPPA | 7
LIMONCELLO | 6
ESPRESSO MARTINI | 11
ANCARANI | 8

BIRRA

Draft/Bottle(7)

KULSHAN HELIOTROPE IPA
STRUCTURES (Rotating)
CHUCKANUT PILSNER
ASLAN (Rotating)
PERONI (bottle only) 
LOST GIANTS DRY CIDER 

NON-ALCOHOLIC DRINKS

SAN PELLEGRINO SPARKLING WATER 500ml | 5
GINGER BEER | 5
LIMONATA | 5
MEXICAN COCA-COLA | 5
DIET COLA | 5

ROSEMARY, CUCUMBER, SODA | 5
GINGER, THYME, LIME SODA | 5
ICED TEA | 5

 
 
IMG_9565%20(1)_edited.jpg

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 kendra@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 of 2021.png

Best New Restaurant 2020

READ MORE >