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Pasticci
In music, a ''pasticcio'' or ''pastiche'' is an opera or other musical work composed of works by different composers who may or may not have been working together, or an adaptation or localization of an existing work that is loose, unauthorized, or inauthentic. Etymology The term is first attested in the 16th century referring both to a kind of pie containing meat and pasta (''see pastitsio'') and to a literary mixture; for music, the earliest attestation is 1795 in Italian and 1742 in English. It derives from the post-classical Latin ''pasticium'' (13th century), a pie or pasty.''Oxford English Dictionary'', March 2008 revision, ''s.v.'' pasticcio In opera In the 18th century, opera ''pasticcios'' were frequently made by composers such as Handel, for example ''Oreste'' (1734), ''Alessandro Severo'' (1738) and ''Giove in Argo'' (1739), as well as Gluck, and Johann Christian Bach. These composite works would consist mainly of portions of other composers' work, although they could ...
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Pastitsio
Pastitsio ( el, παστίτσιο, ''pastítsio'') is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries of the Mediterranean Sea. Name and origin Pastitsio takes its name from the Italian ''pasticcio'', a large family of baked savory pies that may be based on meat, fish, or pasta, with many documented recipes from the early 16th century, and continuing to modern times. Italian versions include a pastry crust; some include béchamel. The word ''pasticcio'' is attested by the 16th century as "any manner of pastie or pye" and comes from the vulgar Latin word ''pastīcium'' derived from ''pasta'', and means "pie", and has developed the figurative meanings of "a mess", "a tough situation", or a ''pastiche''. In Egypt, it is called macarona béchamel ( arz, مكرونة بشاميل ). In the Albanian-speaking regions of the Balkans, the dish is called ''pastiçe'', deriving from ''pasticcio''. It is, however, often ...
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