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Pasta with Alfredo’s sauce and Caliza Rosé

Our wine Caliza Rosé is a light, clean, fresh and fruity wine. It has the original strawberry aromas and red berries typical from the grape tempranillo. The flavour is balanced, fresh and has a clean and long finish. It is the ideal partner for pasta dishes. Here, David Gibello recommends a recipe to accompany this rosé wine of the appellation DO Mancha.

Pasta with Alfredo’s sauce and Caliza Rosé

  • 200 gr of pasta (chosen variety: Trotolle)
  • 20 cl milk
  • 125 gr Mozzarella cheese
  • 50 gr Emmenthal cheese
  • Powder of garlic
  • Black pepper
  • 50 gr butter


Melt the butter in the span and 125 grams of mozzarella mixing with a spoon, until we have a creamy sauce.

Add the milk and continue stirring, add a spoonful of powder of garlic and black pepper as desired. Stir everything. When the mix is homogeneus, add the sliced emmenthal cheese. Leave in the pan for a fee minute without adding more heat.

In a cooking bowl, boil water. When waiter is boiling, put the pasta and boil for 13-15 minutes, depending on the taste you like.

When pasta is cooked, drain the water and serve in plates. Add the sauce. Decorate with some persil.

Serve with a cold glass of Caliza Rosé from DO Mancha.


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