Big John’s PFI has been a decades-old haven for authentic Italian and Greek ingredients, where tradition and quality meet culinary passion. #k5evening
SEATTLE — When you’re looking for authentic Italian ingredients in Seattle, there’s one spot locals have trusted for decades: Big John’s PFI.
“My dad started it about 54 years ago,” owner Holly Cochran said. “He had a wholesale store, and so many local Italian and Greek families were shopping there, he decided to open it up to the public.”
Today, it’s a go-to destination for anyone wanting to cook like they’re in Italy.
Olivia Becker is the owner of Dalla Fonte – where she’s always curating the best Italian good for her gift boxes. She walked us through Big John’s PFI to show us how to pick the best Italian ingredients for ourselves!
When it comes to pasta, keep it simple. Look for pasta made with just one ingredient and a rough texture. That texture usually means it was made using bronze dies, which helps sauce cling better.
Olive oil is another staple—but not all bottles are created equal. Always look for “extra virgin.” That label means it’s the first press of the olives, giving you the freshest flavor. If it’s not extra virgin, it’s made from what’s left after that first press.
You might also notice labels like “IGP” on Italian products. That certification means the item was both grown and produced in a specific region of Italy—an important marker of quality and authenticity.
The same idea applies to wine. Labels marked DOC or DOCG indicate where the wine was made, but DOCG is the highest designation. It means the wine meets strict standards and tastes exactly as it should for that region.
And then there’s cheese.
Parmigiano Reggiano is a cornerstone of Italian cooking—and it’s not the same as “Parmesan.” Authentic Parmigiano Reggiano is made in Parma, Italy, aged at least 12 months, and stamped on the rind. For the best flavor, buy it in a chunk and grate it fresh at home.
The same regional pride applies to meats like prosciutto di Parma, which must come from Parma and follow strict production standards—even down to what the animals are fed.
At Big John’s PFI, it’s not just about food—it’s about tradition.
“It’s a legacy,” Holly said. “My dad loved this business, and he loved serving the community. We’re proud to carry that on.”
Dining and Cooking