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To Giuseppe Porta of Castelnuovo della Garfagnana, a disciple of Salviati, were given two of the largest scenes in the Hall; to Girolamo Siciolante of Sermoneta, one of the large scenes and one of the small; to Orazio Sammacchini of Bologna one of the small scenes, to Livio da Forlì a similar one, and to Giovan Battista Fiorini of Bologna yet another of the small scenes.
In 1368 he revisited Venice, and in 1371 Naples; but in May 1372 he returned to Florence, where on 25th August 1373 he was appointed lecturer on the Divina Commedia, with a yearly stipend of 100 fiorini d'oro. His commentary is still occasionally quoted.
Go inside and you will find that Fiorini can talk just enough English to make himself understood, while his good wife, his sole assistant, can neither speak nor understand any but her native Italian. But that does not bother her in the least, for she can make signs, and you can understand them even better than you understand the English of her husband.
Here you will see the making of raviolis by the hundred at a time. Tagliarini, tortilini, macaroni, spaghetti, capellini, percatelli, tagliatelli, and all the seventy and two other varieties. The number of kinds of paste is most astonishing, and one wonders why there are so many kinds and what is done with them. Fiorini will tell you that each kind has its distinctive use.
Take that of P. Fiorini, for instance, at a point a short distance above Costa Brothers. You cannot miss it for it has a picture of Fiorini himself as a sign, and on it he tells you that if you eat his paste you will get to be as fat as he is.
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