Rifugio's Country Italian Cuisine

A Farm to Table Culinary Destination

 Rifugio's Country Italian Cuisine is an Eclectic Italian Restorante well worth the drive into the countryside. Just fifteen minutes outside of Bellingham in beautiful Deming, Washington. We source local ingredients use the highest quality products able. It takes time to have a great experience. So sit down relax and enjoy. Our site will lead you through our menu, venues, specials, local events, peoples experiences and stories of food, love and life.

Note: eclectic - deriving ideas, style, or taste from a broad and diverse range of sources. 

Warmth & Love to all.............. Mr. Rifugio

Happy Thanksgiving to all our Patrons

I would like to say we are truly thankful to all our patrons past and present and future who support our mission of great experiences with food and fellowship. We would not be able to do it without you.

Also in honor of family we will be closed on Thanksgiving and will resume the day after with our normal business hours.

Warm Regards,

Mr. Rifugio and our Team

Feast of Saint Francis at Rifugio's

This was a layed complex vegetable terrine with local parsnip carrots potato and more from osprey and cloud mountain farms. What a delight it was 

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September Feast at Rifugio's

This was our bread course at Rifugio's September Feast. It's story? The grain was from Cairnspring Mill in skagit valley freshly milled locally grown. Talk about being alive with flavor and texture. It was moist tender with a great crust and crumb. More air pockets than normal. We salted the top and smoked it at about 300 and wow!!! Buttered the top first the baked but no need for a drop of anything extra 

Salted Smoked Bread

Salted Smoked Bread

School Hot Lunch by Gastropod

So this podcast I have been listening to since it began. It is by far one of my favorites. I am coping this episode in full due to it's subject. A must to read or listen to if you care about school and our children and food culture. Here it is listed below



Across the United States, school lunch is being transformed, as counties and cities partner with local farms to access fresh vegetables, as well as hire chefs to introduce tastier and more adventurous meals. This is a much-needed correction after decades of processed meals that contained little in the way of nutrition and flavor. But how did we get to trays of spongy pizza and freezer-burned tater tots in the first place? While it seems as if such culinary delights were always part of a child’s day, the school lunch is barely a century old—and there are plenty of countries in the world, like Canada and Norway, where school lunch doesn’t even exist. This episode, we dive into the history of how we got to today’s school lunch situation, as well as what it tells us about our economic and gender priorities. Listen in now for all that, plus the science on whether school lunch even matters.

In centuries past, few children other than those of wealthy, aristocratic families received a formal education, certainly not one that had them sitting in a classroom for hours on end, from morning through early afternoon. That all started to change around the time of the Industrial Revolution, according to Andrew Ruis, medical historian at the University of Wisconsin and author of a new book, Eating to Learn, Learning to Eat: The Origins of School Lunch in the United States. “You have a large number of people moving into cities, moving into new kinds of employment, working in factories and mills,” Ruis told Gastropod. “That has a pretty wide ranging effects on social structures,” he said—one of which was that many families were no longer working alongside each other on the farm or in the family trade, where they could break for a midday meal together. As children instead began working in dangerous factories, European authors and philosophers reacted by starting to write about childhood as a time of innocence—one that deserved protection. Gradually, authorities in Europe and North America responded: first, by passing child labor laws, and then by mandating compulsory education.

Children—all children—now had to attend school. Which raises an important question: if kids are spending the majority of their day in school, how should they be fed? This question gets to the heart of the school lunch debate, one that has raged around the world for more than a century. As Jennifer Geist Rutledge, assistant professor at John Jay College of Criminal Justice and author of Feeding the Future: School Lunch Programs as Global Social Policy, explained to Gastropod, the decisions that countries made about school lunch—decisions that mean Sweden offers school lunch and Norway doesn’t, and the U.S. feeds its schoolchildren while Canada assumes the family will do so—were a reflection of prevailing attitudes to issues as seemingly unconnected as farming, national identity and security, and the role of women in society. As we discover in the episode, the same underlying attitudes shape school lunch even today.

The groups behind the first school lunch programs in the U.S. attempted to measure its effects on students academic performance and health, though the resulting data weren’t particularly scientifically rigorous. In past decades, however, scientists have teased out the fact that access to school lunch does indeed improve student achievement. But does the nutritional quality of the lunch matter? Elizabeth Ramirez Ritchie, one of the authors of a recent Brookings Institute study titled “School Lunch Quality and Academic Performance,” reveals what her research shows about the connection between healthier lunches, test scores, and student health. Meanwhile, as activists, school districts, and nonprofits across the country try to improve school lunch, we talk to food writer Jane Black about what happened in Huntington, West Virginia, once British chef Jamie Oliver and his “Food Revolution” left town, leaving the local food service director to pick up the pieces. Finally, while our experts agree that school lunch is important for all kids—a consensus reflected in New York City’s recent decision to make school lunch free for all—why is it threatened today?


Andrew Ruis and School Lunch in the U.S.

a GIFT from a dear friend . To add to my collection of Espresso Cups

Once in awhile someone drops off a gem. Sometimes its fruit, others its a wood bowl and yet others its just a surprise visit to say hi. This time it was from a dear friend names Dawn. She has her eyes open for small things such as this and stones that are special like the one that came with this cup. I believe this is a Japanese Sake cup with saucer. But it is perfect for espresso. Thanks Dawn.


Mr. Rifugio

Espresso the joy of Bitterness IMG_4512.JPG

New Beers at Rifugio's



Belgian Blond

Belgian abbey yeast combines with imported malts and aromatic hops resulting in a flowery, earthy spiciness.



Baltic Porter

Coffee sourced direct from the farmer in Brazil, fair trade cocoa nibs from the Democratic Republic of Congo, chocolate from Theo's in Seattle, water from Bellingham, hops from Yakima, and specialty malt from Europe dance together in this BIG Baltic porter... a true Global Mutt