The Colosseum, or the Amphitheatrum Flavium to any ancient Romans in the audience. This arena was built between 72-80CE, on the orders of Emperor Vespasian, to host the most important sports events of the calendar.

Emperors knew that they were safe when the Roman people had enough bread to eat and sport to watch. Amongst their favourites were gladiatorial matches, battle re-enactments, wild and exotic animal hunts, and public executions.

They say 'all roads lead to Rome', but which leads to the Colosseum? Stay on this slide, and point & click to explore the streets and find the Colosseum.

Here it is, how did we ever lose it? It might be looking a little shabby today, but that's what 2000 years of history tend to do to you. Let's take a look inside, you did bring the tickets didn't you?

Imagine stepping into this arena, 80,000 people cheering and chanting your name, underneath the floors are networks of tunnels and lifts to carry up beasts and men to the battlefield, and you await your fate.

Excuse me, did you say we're in the vomitorium? Yes! The Romans didn't actually like to throw up after meals, but they did use vomitoria. The word means 'a passageway that can be emptied quickly', like an emergency exit. So you can see where the confusion arose...

The most important elements of the food of Mayan families at the community level are: corn, beans, pumpkin and chili, as well as various products used to complement the different dishes. 

At present, communities have access to a wide variety of food products offered on the market, but food made from local flora and fauna products obtained from the local environment still persists.

The onsikil bi buul or bean pipián (seed salsa) is one of many foods typical of the communities of the central Mayan area.

Products such as pumpkin seeds, beans and plums are the main ingredients required to prepare them.

• 250g ground pumpkin seeds
• 1 kg beans
• 1 kg green courtyard plum
• ½ cup corn masa dough
• 3 red tomatoes
• 1 bunch oregano
• 1 garlic clove
• 6 grains of allspice
• 15g of normal pepper
• 1 purple onion
• 200g of achiote (annatto)
• 1 habanero courtyard chili

First, the achiote (annatto) is left to soak in a bowl to release its color. The bean is also cleaned.

Then the bean is placed in the pot with 3 cups water over a low heat.

Then, the pumpkin seeds are prepared in the comal (griddle) until they are toasted.

When the beans are half-cooked, add salt to taste, then leave it to boil for 10 minutes and in the meantime grind the seeds along with the garlic, peppers and oregano. 

Once finished mixing, leave it to soak for later straining and adding to the beans.

Strain the achiote (annatto). Add the chopped onion, tomato and plum to the beans. Leave it to boil 30 minutes

Finally, add water to the masa dough to break it down and cook it inside the pot. Keep it moving with a wooden stick (juuyub) so that the food keeps cooking.

Leave the dish to boil until it absorbs the seasoning. In the meantime, toast the habanero chili in the comal (griddle) to spice up the food.