Kieth and Linda Bloyd
Missionaries in Terni, Italy
with Baptist World Mission

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About Italy
Here are some various links that can be followed to learn more about Italy and Terni.

Italy:

http://www.state.gov/p/eur/ci/it/

http://www.worldstatesmen.org/Italy.htm

Umbria:  (The "State" we live in.)

http://en.umbriaonline.com/

Terni:  (The city we live in)

http://www.bellaumbria.net/Terni/home_eng.htm

http://www.argoweb.it/terni/terni.uk.html

http://en.umbriaonline.com/terni.phtml



David Cloud took more than one trip to Italy and described many of the interesting things that he saw in an article entitled "In The Footsteps Of Bible Translators".  It's very interesting and informative, as he describes churches, their idolatry and other information.  If you're interested, follow this link to read about it.



The Gospel in Italy, yesterday and today

For a short history of missionary work accomplished in Italy, click here:  Short history of Baptist missionary work in Italy

I often get asked how many churches/missionaries are present in Italy.  Remember, to, that there are different "types" of missionary activity. We are church planters, for instance. To help in your understanding of the Gospel activity in Italy, I have decided to make a "general" breakdown of the missionary activity in Italy, according to some mission boards.  Of course the list is incomplete, and will always be so, as I do not know everyone or of all the mission boards.  Again, this is just to give a "general" idea of the Gospel influence in Italy.  Some mission boards represented in Italy are:



Italian cuisine


Spaghetti with asparagus

Along the chain of mountains crossing Umbria it is possible to find wild asparagus, that, even if small in size, are very famous because of their taste. Hence the idea of using this delicious product of the soil to season pasta. For 6 persons you need 1 good kilo of wild asparagus. Keep only the top of each asparagus, clean it carefully and cut it into pieces. In half glass of oil fry 2 cloves of garlic until coloured lightly, then remove them and add the asparagus tops. Leave to cook for about 15 minutes, mixing now and then. Add 500 gms. of tomatoes, peeled and without seeds, salt and let the sauce thicken. Boil 500 gms. of spaghetti until chewy, drain and season them immediately with the sauce.

PS. I (Kieth) prefer this dish without the tomatoes, as I think it covers up the taste of the asparagus.

("Umbria in Bocca", by Antonella Santolini, Edizione Gulliver, printed in 2000, pg. 81)


Previously written receipts:

Home-made pasta, Terni style

Short Cake

Chicken Liver Croutons