El chef Miguel Ángel de la Cruz: «Nuestro compromiso con el entorno surgió de forma natural»
Un encuentro destinado a los profesionales de la restauración, hosteleros y a aficionados a la buena mesa. En nuestro caso, ese compromiso con la sostenibilidad surgió de forma natural desde que abrimos el restaurante en Matapozuelos y hemos procurado siempre ser respetuosos con lo que nos rodea. Es importante aportar tu granito de arena, tus pequeños gestos.
- ▪Un encuentro destinado a los profesionales de la restauración, hosteleros y a aficionados a la buena mesa.
- ▪En nuestro caso, ese compromiso con la sostenibilidad surgió de forma natural desde que abrimos el restaurante en Matapozuelos y hemos procurado siempre ser respetuosos con lo que nos rodea.
- ▪Es importante aportar tu granito de arena, tus pequeños gestos.
RSS de noticias de degustacastillayleon/gastronomia publishes from Spain and files mainly under news. We currently carry 96 of its stories.
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Record
| Original publisher | El Norte de Castilla |
| Canonical URL | https://www.elnortedecastilla.es/degustacastillayleon/gastronomia/compromiso-entorno-surgio-20191211214614-nt.html |
| Publication time | Mon, 27 Jul 2026 14:42:07 +0200 |
| Retrieval time | 2026-07-27T12:42:30.226Z |
| Last seen | 2026-07-27T12:42:30.226Z |
| Headline source | Publisher (no WeSearch rewrite) |
| Excerpt source | publisher body |
| Excerpt method | First ~120 words (~800 chars) of extracted publisher body, fair-use limited. |
| Summary | WeSearch · cerebras-chat (WeSearch summarizer) |
| Summary source text | contentText |
| Citation coverage | Summary is a WeSearch-generated derivative; primary citation is the original publisher URL. |
| Cluster | QrqbJr4UF7TX · 1 stories |
| Cluster logic | Grouped by semantic title/content similarity across sources within a rolling window. Same-publisher template collisions are excluded from coverage comparison. |
| Ranking reason | Story pages are not engagement-ranked. Hub feeds use recency, with optional source-diversified chronological ordering (cap consecutive stories per source). No personalized ranking. |
| Publisher visit | Yes — open original |
| Substitutes article? | No — link-out required for full text |
Rights status (four layers)
WeSearch handling by dimension
| Indexing | May the item be indexed (stored, ranked, made findable)? | Allowed |
| Snippet | May a short excerpt of the publisher's text be shown? | Allowed |
| AI summary | May WeSearch generate its own short summary of the article? | Limited |
| Retrieval / RAG | May the content be exposed for third-party retrieval-augmented generation? | Not asserted |
| Model training | May the content be used to train AI models? | Not asserted |
| Commercial reuse | May the content be reused commercially? | Not permitted |
Basis: Derived from the published RSS/Atom feed. Contact: [email protected]. Reviewed: 2026-07-24.
Opening excerpt (first ~120 words) tap to expand
El chef Miguel Ángel de la Cruz: «Nuestro compromiso con el entorno surgió de forma natural» El cocinero, con una estrella Michelin en la Botica de Matapozuelos, participará el lunes 16 en una de las mesas del VI Encuentro de Gastronomía de Valladolid Regala esta noticia Añádenos en Google El chef Miguel Ángel de la Cruz posa en el pinar de Matapozuelos, una de sus fuentes de inspiración culinaria. . (Gabriel Villamil) Nieves Caballero Valladolid 11/12/2019 Actualizado 12/12/2019 - 14:09h.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at El Norte de Castilla.
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