The main characteristic of the bread, which still applies today, was its long-lasting quality, a necessary criterion for food to sustain peasants and shepherds during the week or, more often, the fortnight they spent in isolated farms scattered through the uplands of the Murgia region.
Poglavitna značilnost kruha, ki je še danes ohranjena, je bila njegova trajnost, nujna za zagotavljanje prehrane kmetom in pastirjem za cel teden ali še pogosteje za štirinajst dni, ki so jih preživeli na osamljenih kmetijah, razpršenih po višinskih delih regije Murgia.