Big John's PFI

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Big John's PFI Welcome to the official home of Big John's PFI on Facebook! The best source for Mediterranean import
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🍝 There is something about a simple pasta dish that is oh so delicious. Cacio e pepe, Pasta alla Gricia, and Carbonara c...
10/17/2026

🍝 There is something about a simple pasta dish that is oh so delicious. Cacio e pepe, Pasta alla Gricia, and Carbonara can all be made with just a few ingredients and no tomatoes! Pick up your extra Virgin olive oil, bucatini, guanciale, Pecorino Romano and black peppercorns and get cooking.

While you’re in the shop we highly recommend grabbing a copy of Cucina Povera. It has a great recipe for Pici Cacio e Pepe and is also a fantastic book to cook your way through this fall and winter!

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🍻Fresh Hops B**r and C***r on shelves now! Get ‘em before they’re gone! ***r ***r
10/13/2026

🍻Fresh Hops B**r and C***r on shelves now! Get ‘em before they’re gone!



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Kick off your weekend with an NA cocktail from Lapo’s! Choose from an espresso martini, limoncello spritz, or pomegranat...
10/09/2026

Kick off your weekend with an NA cocktail from Lapo’s! Choose from an espresso martini, limoncello spritz, or pomegranate mule. Salute!



Rock? Bird? Sculpture?This sculptural sheep’s milk wonder flips the script on classic Tuscan Marzolino. While commercial...
10/08/2026

Rock? Bird? Sculpture?

This sculptural sheep’s milk wonder flips the script on classic Tuscan Marzolino. While commercial versions hit the market after 15–30 days, the Morbidi family do things a bit differently.

🥛 90 Days to Tender: Cave-aged for 3 months, reaching a rare semi-stagionato (semi-aged) status for this style.

✨ The Textural Feat: Aging typically leaves this cheese firm and dry. Morbidi’s hand-turning and premium milk yield a remarkably tender, springy, melt-ready texture.

🪨 Crosta Fiorita: The weathered, pebbled rind is naturally mottled with native cave microflora, creating a stunning crosta fiorita (bloomy rind) that resembles river stone.

The result? A marvelous flavor departure. The youthful, milky quality of Marzolino gains toasty complexity with time. A remarkably supple, ultra rich, sheep’s milk spin on Camembert while remaining unmistakably Marzolino.



A quick look at our latest product arrivals! Drop by and pick up your old favorites or try something new! ...
10/06/2026

A quick look at our latest product arrivals! Drop by and pick up your old favorites or try something new!

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Holy Mackeral! Have you checked out or tinned fish selection lately? We’ve got pâtés, fillets, and a variety of olive oi...
10/05/2026

Holy Mackeral! Have you checked out or tinned fish selection lately? We’ve got pâtés, fillets, and a variety of olive oil or sauce based tins. Stop in today and pick up your favorites!

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Restock Alert🚨 Haribo from Germany! This is not your convenience store Haribo. The flavors are brighter and these are an...
10/02/2026

Restock Alert🚨 Haribo from Germany! This is not your convenience store Haribo. The flavors are brighter and these are an essential treat for any gummy lover! We’ve got fun shapes for Halloween, too!



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We’re one week away from our final Olive Oil class of the season with Paola Albanesi! Tickets are sold out, but don’t le...
10/01/2026

We’re one week away from our final Olive Oil class of the season with Paola Albanesi! Tickets are sold out, but don’t let that stop you from picking up a great bottle of olive oil in the shop. We have select bottles open for tasting and brand new info cards posted on the shelf that talk about origin, cultivar, polyphenol levels, and more.



🍁 Eat more Beans this Autumn with a new arrival: The Bean Book from Rancho Gordo.🥣 Bean dips, spreads, salads, soups, an...
09/24/2026

🍁 Eat more Beans this Autumn with a new arrival: The Bean Book from Rancho Gordo.

🥣 Bean dips, spreads, salads, soups, and stews await as this beautiful cookbook explores 50 heirloom bean varietals.

🍂 Stop in today to pick up your copy and a few bags of beans to get you started!

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C***r season is upon us! 🍏Celebrate the autumn bounty with Massimo Magaya de Sidra, a rare Spanish raw cow’s milk cheese...
09/22/2026

C***r season is upon us! 🍏

Celebrate the autumn bounty with Massimo Magaya de Sidra, a rare Spanish raw cow’s milk cheese transformed by a moody coat of Asturian apples.

Wheels from Quesería Rey Silo are buried deep inside airtight c***r barrels, completely surrounded by magaya, the fresh apple pulp left behind from the local c***r harvest.

Slow fermentation coaxes vibrant orchard flavors from the outside in. ✨

The result? A buttery, cheesecake-like interior that’s exceptionally fudgy, sparkling with bright fruit acidity, a beautiful expression of Asturian terroir. 🧀🍎

Taste this seasonal showstopper at Big John’s PFI before the wheel disappears!

Address

1608 S Dearborn Street
Seattle, WA

Opening Hours

Monday 10am - 6pm
Tuesday 10am - 6pm
Wednesday 10am - 6pm
Thursday 10am - 6pm
Friday 10am - 6pm
Saturday 10am - 6pm
Sunday 11am - 4pm

Telephone

+12063246670

Website

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