Hey Larry- it's going really well, thanks.
I'd say the Cirigliano (or any oven) is worth testing, but for me, the mouth opening being quite large + the lower thermal mass worried me in regards to heat retention/wood usage. I also wasn't a fan of the floor being made small bricks and their slight height variations. My test pies were good, but I felt that there was too much lifting required at the end. In the Ferrara when we're really cranking, I don't have to lift at all.
Additionally, in our specific space, the flue placement at the front of the oven would not have worked (as we had to line the oven flue up to use the existing roof penetration from the previous tenant's deck oven venting).
We've been using less than 1 cord of kiln-dried oak per month in the Ferrara 130, being open 6 days/week. It only takes about 2 hrs to be back up to temp in the mornings.