Tuber Melanosporum is the scientific name for the Winter Truffle. also known as Perigord truffles, they can be used in a great variety of dishes, including pasta, soup, rice, sauces, and more. The main rule of thumb is to not heat the truffles up as they lose their aroma during heating. The best way to sense their natural, aromatic smell is to incorporate the truffle in some sort of fat-like oil, butter or cheese-that you use to cook with. Marky's imports these fresh frozen truffles from France.