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
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
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
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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
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
Affordable, local & delicious
Storia Cucina brings casual, fun Italian food to Bellingham
Lopez Island boys bringing Italian food and cocktails to Bellingham
Best New Restaurant 2020