In the inter-war period, Turda was known for the diversity and flavor found in its culinary produce, specifically: Turda Roast, Pogaceaua of Turda (Ginger Bread), Dobos Cake and many other specialties. The Corso Terrace, owned by the vienese Otto Steper, was full of good people that consumed terrible stories, small intrigues and large romances in the haze of the romance epoch, complete with military fanfare.

Turda Roast (Tordai Pecseye)

Preparation: 1 kg of pork cutlet with the skin on, 4-5 garlic cloves, oil, salt and pepper, potatoes, cabbage and apples. Cut the pork into 8 slices. The skin should be sliced diagonally several times. Sprinkle some salt and pepper on the pork and put it in the refrigerator for 1-2 days. In a frying pan, heat up a good amount of oil and add the garlic cloves. Once the garlic cloves have been fried, take them out. Place the pork slices in the frying pan and cook them well on both sides in the remaining garlic-flavored oil. The pork is usually served with a side of potatoes and either pickled cabbage or cabbage cooked with apple (slice both the cabbage and the apples and cook them together in a pot with a little bit of oil).

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